Make oatmeal mixture: mix together oats, boiling water, maple syrup, oil, apples and salt. Let mixture rest for 15 minutes to cool and allow the oats to cook.

Make dough: Add sourdough starter and mix until starter is dissolved. Be sure the oat mixture is below 110F before adding starter to avoid harming the yeast in your starter. Then add your flour and mix well. This can be done by hand or in a stand mixer. Notes that this is an enriched dough and requires lots of kneading to develop sufficient strength. Dough should be smooth when you are done mixing but will still be sticky. If mixing by hand, do another long round of mixing after a 30 minute rest.

Develop strength + bulk fermentation: perform 3-4 sets of coil folds over the next 2-3 hours. Focus on rounding out the dough at the end of each set to create some surface tension to help with stickiness. There is no harm in doing extra sets of folds if you want. Once the dough has doubled in size it is ready to shape. The temperature of your dough will determine how fast it ferments. Warm dough rises faster than cool dough.

Shape: Dump dough onto a lightly floured surface and gently stretch it into a rectangle. Sprinkle with cinnamon and sugar, then roll dough into a log. Try your best to pinch the ends and seam closed to avoid the sugars leaking out. Place dough log into a parchment lined baking tin.

Final Proof: We're looking for the dough to almost double in size again before baking (depending on how much it deflated during shaping). The dough should be puffy, giggly and slowly spring back when you gently poke it with your finger. The final proof can be done at room temperature (~ 2-4 hours) or in the fridge (~12-24 hours). Remember cool dough takes longer to rise.

Bake: Bake 350F for 45-55 minutes. The internal temperature of your bread should be 210F when finished. Remove from the pan immediately and brush butter over the surface to keep it soft.