I made this fun, blue, cookie loaded bread as a half loaf for my daughter, but I’m going to share the recipe as a full loaf. You can definitely halve it if you don’t want a big one!

Ingredients:

• 500g bread flour
• 350g water
• 16g honey (optional)
• 100g active, bubbly sourdough starter
• 4 tsp blue spirulina powder
• 11g salt

Inclusions:

• Mini Oreos
• Chocolate chip cookie dough
• White chocolate chips
• Semi-sweet chocolate chips
• Candy eyes for topping (optional)

In a large mixing bowl, weigh your starter, water, and honey and mix together until milky. Then add your spirulina powder and mix until dissolved. Add your flour and mix with a spoon until a shaggy dough forms. Then mix with a bowl scraper and your hand until all flour is incorporated. Cover and rest for 1 hour. Weigh your salt in a separate dish and place near your dough bowl so you do not forget to add it later.

After 1 hour, add your salt and perform your first stretch and fold. Cover and rest for 30 minutes. You will perform 3 more sets of folds (stretch and fold or coil fold) 30 minutes apart.

During your second and third fold, add some of each inclusion. For the cookie dough and oreos, be sure to use small pieces so they can be evenly distributed in the dough.

After your final fold, transfer the dough to a clear sided container to finish bulk fermenting until the dough has risen by about 75%.

Lightly spritz your counter and hands with water to prevent sticking. Dump your dough onto the counter and stretch into a rectangle. Add more inclusions across the surface of the dough, and then tri-fold the rectangle. Add more inclusions again, and then roll it up onto itself, pinching the sides as you go to keep the inclusions in.

Then using a push/pull motion and cupped hands, rotate your dough to create surface tension and round out your dough. Flip your dough seam side up into a rice flour dusted banneton or tea towel lined bowl. Cover and refrigerate for up to 24 hours.

Preheat your oven and Dutch oven to 450F. Once preheated, remove your dough from the fridge, and turn out onto parchment paper or a bread sling. Dust with rice flour and score.

Bake with lid on for 30 minutes. Then remove lid and reduce temp to 400F. Continue baking uncovered for 20 min, or until internal temp is 205-210F.

Cool for at least 2 hours before cutting.