Yes, Taylor mentioned it and we’ve all been baking it since! This has a sweet taste making it the perfect breakfast! I love using my proofing box because it helps the sprinkles melt in a bit making the dough extra sweet!
Sprinkle Sourdough
Ingredients
- 300 g bread flour 2 1/4 c.
- 100 g whole wheat flour 3/4 c.
- 340 g water room temperature (scant 1 1/2 c.)
- 100 g starter 1/4 c. plus 3 tbsp.
- 12 g fine sea salt 1 3/4 tsp.
- 2 tsp. sugar
- 2 tsp. vanilla bean extract
- ¼ c. sprinkles plus extra for shaping
- rice flour for dusting banneton
Instructions
- In a large mixing bowl, stir together flours and water with your hands until well combined. Cover and set aside in a warm part of your kitchen, ideally 78°, for at least 1 hour, up to 3 hours.
- Mix: Using your hands, add salt, sugar, vanilla and starter to your dough mixing until well combined.
- Continue to work the dough by hand, using a shoveling motion to lift dough from the bottom up and falling over itself for a few mins. Let rest 30 mins.
- Now do your first stretch and fold. Do a total of 4 every 30 minutes. On the third stretch and fold incorporate the 1/4 c. sprinkles.
- Once dough has nearly doubled, shape into a ball and rest 30 mins.
- For the final fold, I add some more sprinkles (eyeball it)-shape and place into floured banneton.
- Chill a few hours or overnight.
- Bake at 450 covered 20 mins (475 tends to burn the sprinkles)
- Uncover and bake 15-25 more mins until 205 degrees inside.
Adapted from Delish
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