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Sprinkle Sourdough

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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.