The first loaf was cinnamon buns and the second of usual loaf for sandwiches. Both have the same base recipe of 3 cups of bread flour (mix of white and seeded for the sandwich loaf), 1 cup water, 2tsp salt and 3/4 cup of sourdough starter. Mix and then knead for 10 minutes.
I then usually put in the loaf tin, score and put in the cold oven overnight with a timer set to bake it in the morning.
The cinnamon rolls have a few extra steps : leave to rise for 2 hours, then roll out and spread with a mix of sugar, cinnamon and a little oil. Roll up and cut off slice, arrange in baking pan and leave in oven overnight on timer.
Here are the pics