10:00 PM – Starter Build: In a small glass jar, add your 7g of starter culture to 35g of water and whisk together cleanly. Stir in 35g of bread flour. Mix thoroughly, cover loosely, and let it sit at room temperature 74–78°F (23–26°C) overnight for 8 to 10 hours until the starter reaches its peak and at least triples in volume.

8:00 AM – The Enriched Autolyse: In your stand mixer bowl, combine all 216g of whole milk, 36g of white sugar, 60g of your active overnight starter peak, and all 360g of bread flour. If you are opting to use the 0.5g of dry yeast to minimize sour tones, sprinkle it in now. Mix everything together with a spoon just until a rough, shaggy mass forms. Cover and let rest for 1 full hour to completely hydrate the flour proteins and activate natural gluten development.

9:00 AM – Developing Gluten: Attach your dough hook. Mix the autolysed dough on low speed for 2 to 3 minutes (or use a KitchenAid mixer on speed 3 for 3 to 4 minutes) until well incorporated. Add the 6g of salt and continue mixing for a couple of minutes until the dough gathers tightly together.

Butter Emulsification: With the mixing machine running, gradually drop in the 54g of soft unsalted butter. Increase the speed to medium-high and mix continuously for 10 to 15 minutes until the fat is completely incorporated, the dough cleans the sides of the bowl, and it passes a clear windowpane test.

Bulk Proof with Intervals: Cover the container tightly and let it proof for 3 to 4 hours at a warm 76–80°F (24–28°C). During this window, perform 2 gentle rounds of stretches and folds to build structural tension. The dough should look visibly lighter and slightly puffy.

1:00 PM – Cold Fermentation Retard: Slide the entire covered proofing container directly into the refrigerator to rise slowly for 6 to 8 hours of cold fermentation retard until evening.

9:00 PM – Assembly & Swirl Rolling: Remove the chilled dough from your refrigerator. Tip it onto a lightly floured work surface. In a small bowl, whisk together the 50g of sugar and 1.5 tablespoons of ground cinnamon until uniform.

Shaping the Log: Using a rolling pin, roll the chilled dough out cleanly into a long, flat rectangle roughly 1/4-inch thick, ensuring the width matches the length of your loaf pan. Use a pastry brush to sweep a thin layer of melted butter or milk across the top of the sheet, leaving a clean 1/2-inch border at the top edge. Scatter your cinnamon-sugar mixture evenly over the wet surface.

The Overnight Counter Rise: Starting from the edge closest to you, roll the dough up tightly away from you into a tight, uniform log. Pinch the final seam firmly to seal the cinnamon sugar inside. Grease your loaf pan or line it with parchment paper, and place the log inside, seam-side down. Cover loosely and let it proof overnight on your counter for 8 to 10 hours at a stable room temperature of 70–72°F (20–22°C) until next morning. The dough must completely double in volume.

Next Morning – Baking: Preheat your home oven to 375°F (190°C). Brush the top crown of your beautifully risen loaf lightly with a splash of milk or an egg wash for a glossy finish. Slide the pan onto the middle oven rack and bake for 35 to 40 minutes until the top turns a deep golden brown.

Cooling: Remove the pan from the oven, slide the soft loaf out carefully onto a wire cooling rack, and allow it to cool completely before slicing to reveal the internal cinnamon swirl!