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Mix room temperature water, sourdough starter, bread flour, and salt together
Perform overnight bulk fermentation for 12-13 hours
Perform three stretch and folds total, grating butter right before adding it to the second and third folds
Add butter to each fold to evenly distribute it throughout the dough
Mix together ground cinnamon, brown sugar, and all purpose flour for inclusions
Gently spread out the fermented dough and add inclusions
Fold the dough toward you once, add more inclusions, and fold again toward you
Fold from the opposite direction, adding inclusions as you go until evenly incorporated
Bake at 450 degrees for 35 minutes with lid on
Bake for another 10 minutes with lid off