Day 1 – Start the Levain

1. Mix sourdough starter, flours and water in a tall jar or bowl until fully combined. Cover with a kitchen towel, plate, or bees wrap and let rest at warm room temperature for 3 to 4 hours, until doubled in size.
2. At this point, you can use the levain or place it in the refrigerator for 12 hours or the next day, depending on your schedule.

Day 2 – Prepare the Final Dough

1. Mix wet ingredients (levain, chilled coffee, coconut oil, 400 grams of water) in a liquid measuring cup or medium bowl until thoroughly combined.
2. In separate large bowl, whisk together the flour(s) and brown sugar. Reserve the salt.
3. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or Danish dough whisk until thoroughly incorporated. Gradually add more water as needed until there are no dry bits of flour. Form the dough into a ball, cover and let rest at room temperature 20-30 minutes.
4. Sprinkle the salt over the top of the dough and pour in 25-30 grams of water to dissolve the salt. Work the salt completely into the dough. If the dough begins to tear, gradually add more water, about 10 grams at a time, until you have a workable dough.
5. Cover and let the dough rest for 4-6 hours at warm room temperature. Perform two stretch and folds every 30 minutes for the first hour. Then let the dough rest for the remaining 3-5 hours. Cover the bowl tightly and place in the refrigerator overnight, 8 to 12 hours, or longer, depending on your schedule.

Day 3 – Form and Bake the Loaves

1. Remove the dough from the refrigerator and place in on a floured work surface. Divide into 2 equal pieces and let rest for 30 minutes. It’s easier to roll out the chilled dough so don’t let it relax too long or it could get too sticky. Do it quicky.
2. While the dough is resting, prepare the filling. Stir together the sugar, coffee granules and cinnamon in a small bowl and set aside.
3. Coat two 9×5-inch loaf pans with butter or oil and set aside.
4. Working with one piece of dough at a time, pat or roll into a rectangle. The width of the shortest side should fit the loaf pan. Placing the loaf pan at the top of the dough can serve as a guide.
5. Sprinkle the top of the dough evenly with the coffee/cinnamon sugar mixture leaving space on all sides to keep from smudging it while rolling. Roll the dough into a tight log and place in a greased loaf pan.
6. Prepare the second loaf in the same manner. Cover both loaf pans with a kitchen towel or bees wrap and let rest at warm room temperature for 2-4 hours.
7. Preheat the oven to 375 degrees F. (190 degrees C). Sprinkle the tops of the loaves with more of the coffee/cinnamon sugar mixture and score the loaves using quick, decisive scores. I found that dipping the edge of the blade in the coffee/sugar mixture helped to keep the blade from dragging through the dough.
8. Bake the loaves for 30-40 minutes until golden brown. Rotate the pans partway through for even baking.
9. Remove the loaves to a wire rack and let rest in the pan for 5 minutes before removing. Then let cool completely before serving.