Funfetti Sourdough Bread

Make the Levain:
In a clean jar, mix the sourdough starter, bread flour, and water for the levain.
Cover and set in a warm location (between 75-80ºF) for about 4-5 hours until doubled and bubbly.
Alternatively, skip making a levain and use 90 grams of active sourdough starter below.
30 grams Sourdough Starter, 30 grams Water, 30 grams Bread Flour
Autolyse:
About an hour before the levain is ready, mix together the bread flour, whole wheat flour, and warm water in a mixing bowl.
Make a well in the center of the flour and pour in the warm water. Use a dough whisk or your hands to mix together the flour and water just until it comes together.
Cover and rest in a warm location for an hour.
350 grams Bread Flour, 50 grams Whole Wheat Flour, 300 grams Warm Water
Add Levain, Salt, Extracts, and Mix:
Add all of the levain into the bowl and dimple it into the dough. Then, stretch and fold the dough for a few minutes to incorporate.
Cover and rest in a warm location for 30 minutes.
Sprinkle in the salt and add the vanilla and almond extract. Dimple into the dough with your fingertips. Stretch and fold the dough for about 5-7 minutes until thoroughly mixed and the salt dissolves. The dough may be quite wet at first as the alcohol in the extracts can hinder gluten development some.
Cover and rest in a warm location for 30 minutes.
Levain, 9 grams Sea Salt, 1 TBS Vanilla Extract, ½ tsp Almond Extract
Bulk Fermentation, Sprinkles, & Folds:
At 78ºF (26ºC), bulk fermentation typically takes about 5-6 hours.
During bulk fermentation, perform 4 sets of stretch and folds, spaced 30 minutes apart for the first couple of hours. During the first set, scatter a quarter of the sprinkles on top of the dough, fold, and repeat three more times to evenly distribute the sprinkles into the dough.
Rest for the remainder of bulk fermentation.
At the end of bulk fermentation, the dough should be smooth, feel full of air, have visible bubbles, and jiggle if shaken. The dough should rise about 75%.
75 grams Rainbow Sprinkles
Shape:
Lightly flour the top of the dough and the counter. Gently loosen the dough from the sides of the mixing bowl and turn the dough out onto the counter.
With the help of a bench scraper, shape the dough into a batard (oval) or boule (round). Shaping images are above in guide.
Lift it up and place it into a floured banneton.
Cold Overnight Proof:
Place the covered banneton into a refrigerator to proof overnight and for up a couple of days.
Bake:
Place the empty Dutch oven with lid in the oven and preheat for an hour at 500°F (260ºC).
Once preheated, remove the banneton from the refrigerator and turn the dough out onto a piece of parchment paper or a reusable bread baking mat.
Score the dough with a sharp bread lame about ¼-½" deep.
Transfer the scored dough to the Dutch oven and cover it with the lid.
Bake at 500°F (260ºC) for 20 minutes. Remove the lid, lower the oven temperature to 450ºF (232ºC) and bake for about 12-15 minutes with the lid off.
Remove from the oven and cool on a wire rack for at least an hour before slicing.
Slice and enjoy!

Equipment

Ingredients

Levain

Funfetti Sourdough Bread

Instructions

Notes