Marshmallow Sourdough Loaf

Ingredients

Dough

• 100g active, bubbly starter

• 325g warm water

• 470g bread flour

• 2 teaspoons marshmallow extract

• 10g salt

• 1 tbsp white sugar

• 1 teaspoon vanilla extract

• Sprinkles

Pink Pitaya Powder for dusting

Directions

1. In a large bowl add warm water, starter, marshmallow extract, vanilla extract and starter. Mix until combined.

2. Add flour and salt into the starter mixture and mix to incorporate.

3. Combine everything until dough forms. To fully incorporate the dough wet your hands and use them to fully combine everything. There should be no dry spots. Let sit for 35min.

4. Now that the dough has rested you'll want to wet your hands and do a set of stretch and folds. Cover and et sit for 30 min.

5. After the first set of stretch and folds I like to switch to coil folds. So for this step you'll wet your hands again and do coil folds. Cover and let sit for 30 min.

6. With this last set of coil folds you should now notice that the dough has a smoother consistency.

7. Let the dough continue bulk fermenting on the counter. This process can take anywhere from 3hrs-12hrs depending on multiple factors. You'll have a good idea of when your dough is finished bulk fermenting when you see larger bubbles on the top and it has a bit of a domed top.

8. Now flour your surface and turn the dough out onto the floured surface to start shaping the dough. Stretch the dough into a rectangle shape. At this point you'll want to sprinkle an even layer of the sprinkles on top.

9. Then fold the left side into the middle and then the right side into the middle. I like to add sprinkles here too. Start from the bottom and roll the dough to the top.

10. Carefully shape the dough into a ball.

11. Once the dough is shaped flour the top and the tea towel you plan to use in your bowl. Then place the dough on top of the floured tea towel top side down. Sprinkle flour over the top, cover the dough and stick in the fridge to cold proof for 12-48 hours.

12. When you're ready to bake preheat the oven to 500 for an hour. I advise to stick your loaf in the freezer 15 mins prior to cooking. Then cut a piece of parchment paper and turn the dough out onto it. At this point you can flour and score the dough how you'd like.  Place the parchment paper into your dutch oven with the lid on.

13. Turn the oven down to 440 and bake for 40 min. After 40 min remove the lid and continue baking for 10 min or until the bread is to your desired color on the top.

14. Remove your bread from the oven and off of the parchment paper and place on a cooling rack. Let the bread cool for at least 2 hours.

15. Enjoy!