For this recipe, you are going to divide a standard loaf recipe by 3 to make three different flavored doughs. Be sure to get ice cream with minimal ingredients (not flavored dairy product with stabilizers).

Ingredients (per flavor):

• 166g bread flour
• 166g melted ice cream (each flavor, you will use 155g but need extra for what sticks to the walls of your container)
• 34g of active starter
• 4g salt

Flavors:

• Pistachio
• Cherry
• Chocolate

Start by weighing out each flavor of ice cream into separate microwave safe containers. You can either melt the ice cream in the fridge (longer) or microwave it in 10-15 second increments until melted (faster). Once completely melted, add the ice creams to three separate mixing bowls and mix together with the starter.

Next add the bread flour to each bowl, and stir again with your spoon. Once a shaggy dough forms, switch to mixing by hand and with a bowl scraper until all flour is incorporated. Cover and rest for 1 hour.

While dough is resting, weigh out your salt 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 30 minutes. You will perform 3 more sets of stretch and folds each 30-45 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 increased in size by about 75%. 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 pull towards you 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). Transfer to a cooling rack. Cool completely before cutting.