Mix all except sprinkles and rest 30 mins.
Do stretch and fold.
On the second stretch and fold 30 mins later, add sprinkles.
Do a 3rd and 4th stretch and fold.
Bulk ferment until almost doubled.
Preshape and rest 30 mins.
Shape and place into banneton.
I let rise another hour at room temp then froze 20 mins. (or you can fridge overnight)
Preheat oven 450. (I used a steel or you can use a dutch oven) Keep a silver cookie sheet on bottom rack.
Place in oven, lower to 425 immediately and bake 30 min covered.
Uncover, lower to 400 and bake 10-15-I pulled out at 190 degrees.
