For this recipe, you are going to divide a standard loaf recipe by 4 to make four different colored doughs.

Ingredients (per color):

• 125g bread flour
• 94g cereal milk (milk that has had cereal soaking in it)
• 38g of active starter
• 4g salt

Colors:

• 1/4 tsp ground turmeric (yellow)
• 1/2 tsp spirulina powder (blue)
• 4g dragon fruit powder (pink)
• 3g matcha powder (green)

Topping/cereal milk:

• Lucky Charms cereal
• Lucky Charms marshmallows

Start by putting ~400g of milk into a measuring cup or bowl, and adding Lucky Charms cereal. I used 2% milk but you can use whatever you prefer. Whole milk may take longer to bulk ferment, and may require extra milk to get a workable dough hydration. Stir cereal with a spoon and set aside to soak for 5-10 minutes.

While the cereal is soaking, weigh out your starter and color powders into 4 separate dishes. Then use a strainer to separate the cereal from the milk. Add ~94g of milk to each bowl, and stir with a spoon. The starter won’t completely mix in, but that is okay.

Add the bread flour to each bowl, and stir again with your spoon. Once a shaggy dough forms, switch to a rubber spatula and continue mixing, scraping, and folding the dough together until all the flour is incorporated and the color is evenly distributed. Cover with plastic or damp tea towels and let rest for 1 hour.

While dough is resting, weigh out your flour and set aside so you do not forget to add it later.

After the 1 hour rest, add the salt to each dough and perform first round of stretch and folds. Then cover and rest for 45 minutes. You will perform 3 more sets of stretch and folds each 45 minutes apart. On the final fold, you will put the doughs together in the same bowl, preferably a clear sided bowl so you can track rise.

Cover and finish bulk fermenting on the counter until dough has doubled in size. Next, mist the counter and your hands with water, and dump dough onto the counter. Shape in your preferred method. I usually stretch it into a rectangle, tri-fold, and roll it up. Then rotate the dough ball using your cupped hands and a push-pull motion to build surface tension.

Transfer seam side up to a banneton or tea towel lined bowl dusted with rice flour. Cover and cold proof in the fridge for 12-24 hours (I do overnight).

Place your dutch oven in the oven, and preheat both to 450F. Once preheated, remove your dough from the fridge. Flip your dough onto parchment paper or a bread sling. Dust with rice flour, score, and carefully transfer to your dutch oven. Bake covered for 30 minutes, then lower temp to 400F and continue baking uncovered for 20 minutes (or until internal temp is 205-210F). Turn off oven, and while bread is still hot, add cereal marshmallows to the top. Return to the hot, but turned off, oven for just 2-3 minutes to help the marshmallows melt onto the bread without losing their shape. Transfer to a cooling rack. Cool completely before cutting.