Proof the dough overnight

• Make the sourdough dough the night before with starter, flour, water and salt.
• Leave it to proof in a cool spot (about 62°F / 17°C) until puffy and doubled.

Shape the dough

• Turn the dough out and weigh it.
• It should still be fluffy and barely deflated.
• Fold one side in, then the other side, then give it a roll.
• Dust with flour.

Cold retard

• Put the shaped dough in the fridge for a couple of hours — it's much easier to score when cold.

Make the cinnamon sugar filling

• Melt half a stick of butter (57 g).
• Mix in about 3/4 cup (150 g) of brown sugar and lots of cinnamon.

Fill and roll the loaf

• Roll the dough out to the size of your loaf pan.
• Spread the cinnamon sugar butter mixture over the dough.
• Roll it up as tight as you can.

Pan and second rise

• Heavily grease the loaf pan.
• Lay the rolled loaf in gently — no slapping this one.
• Let it rise until almost doubled in size.

Butter the focaccia dough

• Add 2 tablespoons of butter to the pan.
• Lay the dough in gently and make sure it gets fully coated in the butter.
• Flip it so it has butter on both sides.
• Let it almost double in size, then top with cinnamon, sugar and butter.

Bake everything

• Bake the loaf and the focaccia until golden and baked through.
• Let cool before slicing.