My first inclusion: cinnamon sugar sourdough

Today, after baking 10 loaves and feeling quite secure about my bread and the progression, I made my first inclusion. Cinnamon sugar sourdough. I was so scared when I went to slice it just now, because i wasn’t sure if it was cooked well enough. And omg – it is SOOO GOOD and I am so happy I could cry. Recipe & technique:
For the bread
– 500 grams all purpose flour
– 335 grams lukewarm water
– 135 grams starter
– 16 grams salt
For the filling
– 60 grams soft/melted butter
– 2 tablespoons cinnamon
– 150 grams tablesugar

1. Mix water with starter and salt. Combine
2. Mix in flour. Make ball. Wait 30 minutes
3. Fold – wait 30 minutes (did 4 folds).
4. Bulk rise at 25 degrees. It took around 3 hours.
5. Spread the dough in my well dusted (flour) counter in a big rectangle shape.
6. Spread the filling, leaving the edges free.
7. Roll up the dough.
8. With a scraper, I cut the dough roll on the seam.
9. I ‘braided’ the two ‘rolls’. That was kinda hard because the dough is very soft and wet.
10. Put it in the cake pan with parchment paper.
11. In the fridge overnight.
12. Oven on 240 Celsius. First 25 minutes with aluminium foil on top. Then 20 minutes without the foil.

The process is similar to a normal loaf for me, until the shaping stage. Then the filling enters the stage. I doubted how to fill it and I used the technique from this video: https://youtu.be/4CpLXcOEtXM?si=4C7At9EoEvflq7WW

Voila. First time baking without a Dutch oven and this turned out so beautiful. It’s soft, (not too) sweet, crispy on the outsides, and the spots with the sugar and cinnamon are chewy and crispy and soft at the same time. Mannnnn. I love this.

The last picture is the bottom. Just to show how good it looks 😁
What do you guys think?