The night before you want to make the dough, combine flour, water, starter, and organic cane sugar. Stir the ingredients together until combined. Cover with a clean cloth and let sit overnight for at least 8-10 hours.
For the dough:
Place the butter, spelt, flour, 250g of the levain (from above), eggs, organic cane sugar, whole milk and sea salt in the bowl of a standing mixer. Mix on low using the beater attachment for 5 minutes. After 5 minutes, remove the beater attachment and put on the dough hook. Mix for 8 minutes on medium.
Stretch and Fold:
Cover the bowl with a clean cloth and let sit for 30 minutes. Stretch and fold the dough four times. After you stretch and fold the first time, place a clean cloth over the dough and let sit for 30 minutes. Then, stretch and fold the dough again, place a clean cloth over the dough and let sit for another 30 minutes. Repeat two more times for a total of four times.
After the stretch and fold process, keep the dough in the bowl and cover the dough really well with plastic wrap (or a lid, if you have one) and place the dough in the refrigerator. Let the dough ferment for 48-72 hours. (I tested the dough at 48, 72, and 96 hours and they all baked really well, so it’s really your preferred how long you want to fermented it for.)
To Make the Cinnamon Swirl Bread:
Flour clean space on the counter and roll the dough out to make an 11×8 rectangle. Using a pastry brush, brush the dough with melted butter and then sprinkle evenly with the cinnamon.
Gently roll the dough into a “log”. Tuck the ends underneath and gently put into a buttered glass loaf pan. Cover with a clean cloth and let sit for 5-6 hours at room temperature (the size of the loaf won’t change much until it’s baked). Preheat the oven to 350ºF and adjust the rack to the middle position. Bake for 55-60 minutes, until golden brown on top.