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Feed your starter 2-4 hours before using.
Start in the morning if you want to bake at night, or mix in the evening for a morning bake.
Mix water, starter and salt. Add flour and mix until combined.
Cover and let proof for 30 minutes.
Shred butter and poke it in the freezer.
Do 3 sets of stretch and folds, 30 minutes apart. On the second stretch and fold, fold in shredded butter between each fold.
Cover and let proof on the counter 4-12 hours.
In the morning: Mix filling; Peaches and butter, stir over heat until butter is fully melted.
Mix flour, cinnamon, and sugar then stir into peach mixture cooking until it's thickened.
Remove from heat and let cool.
Loaf up your sourdough by stretching it into a 'paper shape'.
Spread out peach mixture over the top.
Roll up like a cinnamon roll, pinching edges to seal in the filling.
Roll into loaf and push/pull gently to create surface tension as you shape into a round loaf.
Dust with flour and put into a proofing basket, or bowl.
Preheat oven with Dutch oven in it at 450 for 30 minutes.
Dump out loaf onto a sheet of parchment paper or silicone sleeve.
Bake at 450 for seven minutes and then score the top of your loaf.
Bake at 450 for 25 minutes.
Turn temp down to 425 and bake an additional 15 minutes, leaving the lid ON.
Let bread rest for 30 minutes before cutting into it.