• First start by measuring and combining in a large mixing bowl or a bowl of a stand mixer, the water, active starter, and the sugar. Mix this by hand or with a spoon till you form a slurry.
• Next, add the rest of the ingredients, except the salt and swirl ingredients. Mix until just combined and you have a shaggy dough. Cover and let rest/autolyze for 30 minutes. After the bread dough is done resting, add the salt and knead for 4-5 minutes.
• Then transfer the dough to a large bowl that is greased and let rest for another 30 minutes before performing your first set of stretch and folds.

To Perform a Stretch and Fold:

• Start by taking on side of the dough and stetching upwards, pull it to stretch it but make sure not to rip the dough. Fold that side into the center and then repeat with all four sides.
• Once you have done each side flip your dough over and you have completed a stretch and fold.
• After the first stretch and fold let the dough rest for another 30 minutes then complete another stretch and fold. Repeating this until you have done 4 stretch and folds.
• After the last stretch and fold let rest for another 30 minutes.
• Transfer the dough to a clean work surface and do your first shape.

Shaping the Dough:

• Take and pull the dough out to be a rectangular shape. Fold the dough into thirds and then roll it into a ball. Next, with your hands cupped create tension in the loaf by pulling it towards you. Be careful not to tear the dough. When it is taught you have completed your shape.
• Cover and let rest on the work surface for 15 minutes before doing the last shape.
• As you pull the bread out flat for the second shape, layer your brown sugar and cinnamon and then finish the final shape. NOTE: On the second shape, be careful not to rip the dough and cause the swirl to come through.
• Place upside down in your banneton and seal/pinch the seam with your fingers.
• Next place in a plastic bag and let sit on the counter for 1 hour before moving it to the fridge for 7-9 hours. This is the bulk fermentation.

The Next Day/ Bake Day:

• At 7 hours of fermentation in the fridge preheat the Dutch oven in the oven to 450 degrees.
• When you are ready to bake the bread take it out of the fridge flip it over onto parchment paper. Then score the top of the loaf.
• Place it in the Dutch oven with the lid on and into the oven for 25 minutes reducing the heat to 425 degrees. When the 25 minutes is over, take the lid off and bake for another 10-15 minutes or until golden brown.
• Remove to a wire rack to cool before slicing. Enjoy!