Funfetti Sourdough Bread
A whimsical and delicious twist on classic sourdough! This Funfetti Sourdough Bread combines the tangy depth of wild yeast with the nostalgic, sweet flavors of birthday cake. Packed with rainbow sprinkles and aromatic extracts, it’s the perfect loaf for celebrations or a magical morning toast.
Ingredients
Levain (1:1:1 ratio):
45 grams sourdough starter, ripe and bubbly
45 grams water
45 grams bread flour
Main Dough:
120 grams levain (prepared above)
340 grams water
50 grams granulated sugar
4 grams vanilla extract
2 grams almond extract
10 grams salt
500 grams bread flour
70 grams jimmy sprinkles (traditional waxy type)
Instructions
1. Mix Levain: Combine starter, water, and flour. Let sit at 78-80°F for 3-4 hours until doubled and peaked.
2. Mix Dough: In a large bowl, whisk together the levain, water, sugar, vanilla, and almond extract. Add salt and bread flour. Mix until a sticky dough forms. Cover and rest for 30 minutes.
3. Stretch and Folds: Over the next 1.5 hours, perform 4 sets of stretch and folds every 30 minutes. Add the sprinkles during the 2nd set. Ensure the dough feels smooth and elastic by the final set.
4. Bulk Fermentation: Let the dough rise at 78°F for 2-2.5 hours until it has puffed by about 40% and shows visible bubbles.
5. Pre-shape & Bench Rest: Gently tip dough onto a counter, shape into a ball, and let rest uncovered for 30 minutes.
6. Final Shape: Flour the top, flip, and fold the edges toward the center to create tension. Place into a floured banneton or lined bowl.
7. Cold Proof: Cover and refrigerate for 14-20 hours. This develops flavor and makes scoring easier.
8. Bake: Preheat Dutch oven to 450°F for 30 minutes. Score the cold dough, place in the pot, and lower oven to 425°F. Bake covered for 30 minutes.
9. Finish: Remove lid, lower heat to 400°F, and bake for 15-20 minutes until the internal temperature reaches 205-210°F. Cool completely before slicing.
Notes
Use ‘jimmy’ style sprinkles to prevent excessive bleeding of colors.
If your oven runs hot, place a cookie sheet on the rack below your Dutch oven to prevent the sugar in the dough from burning the bottom crust.
Ensure your kitchen temperature stays around 78°F for the timings listed, or adjust for a cooler environment.
Find it online: https://sweetcraftrecipes.com/funfetti-sourdough-bread/