Weigh out your sourdough starter and water into a large ceramic or glass bowl. Glass is always good as you can see what's happening underneath your dough. This recipe is based on you having an active starter that you have fed a few hours before starting your bake. Mix the water and starter together briefly. Then add your flour and salt and mix whole lot together to form a shaggy dough. I find a dough scraper the easiest way to mix it as you can keep the sides of bowl clean. The dough will be fairly shaggy and only just brought together. You might wonder how this will turn into bread, but just wait, time is your friend and the dough will change in around an hour. Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.

After the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre, until a smooth ball is formed. You shouldn't need more than about 20-30 stretches to form the ball. You'll notice that the dough is fully hydrated after soaking all the water up. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier. Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.

Over the next few hours you need to create some structure for your dough by "stretching and folding". Aim to do around 4-6 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. Again you do not have to be exact with time, but you need to do at least 4 sets over 2 hours.

Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment. While the dough is resting and fermenting, mix the brown sugar and cinnamon powder together in a small bowl. Set aside ready for when you're ready to shape the dough.

Once your dough has finished its first ferment, it's time to shape it into either a boule or a batard. This is also when we add the cinnamon swirl to the dough. Flip your dough out onto the counter, sticky side up. Gently pull the dough outwards to form a rough rectangle. Sprinkle some of the cinnamon sugar mixture over the dough. Each time you fold the dough during shaping, sprinkle some of the cinnamon sugar mixture over the exposed dough. When you roll the dough up into a batard or boule, the cinnamon sugar should be safely tucked inside the dough. You might find a little pops out when you flip it into the banneton - that's ok!

Once the dough is shaped, place it into your banneton smooth side down, so your seam is on the top. If you're using a cloth or tea towel in a bowl it's ok to put your dough with the smooth side up. Just make sure the dough is tight. Lift your dough around the edges to pop a little more rice flour if you feel it needs it. Just try to handle the dough as little as possible and be really gentle as you really want to preserve all the gases and air bubbles that have formed during your bulk ferment.

Now the dough is in its shaping container, cover it loosely with a plastic bag or damp tea towel and place into the fridge. Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be! A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour.

Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour. Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great oven spring.

When your oven is at temperature, take your sourdough out of the fridge. Gently place it onto a piece of baking paper. Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven. Gently score your bread with a lame, clean razor blade or knife. Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want to you can spritz your dough with extra water before you put the lid on.

Bake 30 minutes with the lid on at 230C/450F, plus 10-15 minutes with the lid off at 210C/410F.

When you remove your dough from the oven, carefully remove it from the Dutch oven as soon as possible and place on a wire rack to cool.