Mama Lyd Sourdough

Ingredients

• 100g Active Sourdough Starter
• 380g Water
• 460g Bread Flour
• 20g Olive Oil
• 50g Honey
• 9g Salt

Directions

1. Mix The Dough in a mixing bowl, stir together the active bubbly sourdough starter and warm water until milky then add remaining ingredients, stir until combined, Cover and let it rest for 45 minutes. 
2. Stretch and folds: For the first round, I like to go around the dough twice, stretching and folding 8 times. I like to do extra work for the first round to help get everything developed. The dough will be pretty wet and sticky but trust the process! Cover for 30 minutes for another round of stretch and folds, and repeat the 30 minute process 2 more times for a total of 4 sets. It will be a bit more manageable after the first set, but still more wet than a typical dough. Don’t worry! focaccia is different than a sourdough loaf.
3. Bulk Fermentation After the last coil folds, cover and let it sit overnight. (About 8-10 hours on the counter) 
4. In the morning In a bowl, combine brown sugar and cinnamon and set aside. turn the dough into a parchment lined and oiled 9×13 pan (olive oil) Add a little less than half of your brown sugar cinnamon mixture on top and fold one side to the center, add a sprinkle more of the mixture and fold the other side over. Turn the dough and then flip it so the seams are on the bottom. Cover and let it rise for 1-2 more hours. 
5. Bake: Add the remaining brown sugar cinnamon mixture on top, dimple the dough and bake at 425° for 25 minutes 
6. Allow to cool and enjoy! **Icing would be amazing on top!

Notes

Add icing!