Ingredients:
- 500g bread flour
- 325g water
- 100g active bubbly starter
- 1 tbsp cake batter extract
- 11g salt
Inclusions:
Topping:
Add your starter, water, and cake batter extract to a bowl and mix together until milky. Then add flour and mix with a spoon until a shaggy dough forms. Continue mixing with a bowl scraper and/or your hand until all flour is incorporated. Cover and rest for 1 hour. Measure your salt in a separate dish and place it near your large mixing bow. You will be adding it during the first stretch and fold.
After one hour, add the salt and perform the first stretch and fold. Rest for 30 minutes. Then add some sprinkles and dehydrated marshmallows (to your preference) and perform a stretch and fold or coil fold. Rest for 30 more minutes. Perform two more folds, 30 minutes apart.
After your final fold, transfer bowl to a clear bowl/container with measurement marks on the side for easier tracking of your bulk ferment. Cover and BF on the counter until dough has risen by about 75%.
Lightly mist your counter and hands with water. Dump dough onto the counter and shape using your preferred method. You can add more sprinkles and marshmallows at this time. I will usually stretch out the dough out into a rectangle, then tri-fold it. Then I roll it up, and use a rotating push and pull motion with my cupped hands to create surface tension.
Transfer dough seam side up to a tea towel lined bowl or banneton dusted with rice flour. Cover and refrigerate for 12-24 hours (I usually do overnight).
Preheat oven and dutch oven to 450F. Transfer to a silicone bread sling or parchment paper. Sprinkle a little edible glitter over the top, and spread with fingers until covered. Score, then place loaf into the dutch oven and bake covered for 30 minutes. Then lower temperature to 400F and continue baking uncovered for 20 minutes, until internal temperature is 205-210F. Cool completely before cutting.
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