Funfetti Sourdough
Ingredients
- 350 g bread flour
- 50 g whole wheat flour
- 300 g water
- 90 g active sourdough starter
- 9 g sea salt
- 1 T. vanilla bean paste
- ½ tsp almond extract
- 75 g rainbow sprinkles
- 75 –90 g white Lindt chocolate chopped
Instructions
- Mix flours, starter, water, salt, vanilla, almond.
- Let sit 30 mins. Freeze chocolate.
- Begin 3 sets of stretch and folds every 30 mins. Add sprinkles and chocolate on 2nd and 3rd.
- Bulk ferment. I did not cold proof but probably will next time so sprinkles leak out less.
- When ready to bake: 500 covered 20 mins and 450 uncovered until done.