This week, we’re presenting you with a classic artisan sourdough loaf with a celebratory twist. How do you bring a celebration into a loaf of sourdough, you might ask? With sprinkles, of course!
These bright and vibrant loaves of sourdough are sure to bring a smile to your customers' face. The colorful funfetti explosion of celebration sourdough is an excellent way for customers to kick off a birthday, or any kind of celebration!
The color possibilities are truly endless with celebration sourdough. The rainbow sprinkles can be substituted for any holiday colors to fit the season. Embrace the holiday spirit with some red and green sprinkles, or celebrate the start of a new Spring season with colors like pink and orange.
Let your customers root for their favorite team during sporting events like the Super Bowl, with delicious sourdough loaves repping their teams' colors. Or support your local college graduates with some school-spirited sourdough. There are so many year-round opportunities to engage with your customers as a micro baker with celebration sourdough!
This celebration sourdough recipe comes from Jacqueline Loomis, the micro baker behind Heirloom Bread Co.. Jacqueline began experimenting with sprinkles in her sourdough after dreaming about a birthday sourdough loaf. Since then, her celebration sourdough loaves have brought happiness to her customers and followers on social media.
Yield: (2) 850g-1000g sourdough loaves. The recipe can be multiplied to fit more in the Simply Bread Oven.
Ingredients:
Instructions:
#1 - Combine 700g of water and 1000g bread flour into a bowl and mix until you have a shaggy dough. Allow it to autolyse for a minimum of 20 minutes, but no longer than 2 hours.
#2 - Add your 250g of levain to the bowl and dimple in.
#3 - Pinch in your 20g of Italian sea salt, and add the remaining 20g of water to dissolve the salt. Once incorporated, let the dough rest for 15-30 minutes.
#4 - Perform a few slap and folds until the dough is smooth and then let the dough rest between 30-60 minutes.
#5 - Gently fold in your rainbow sprinkles as you perform 3 sets of coil folds, spaced 30-60 minutes apart.
#6 - At the end of bulk fermentation, your dough should have risen significantly and be light and airy. Pour out the dough onto a slightly damp counter. Divide and scale the dough, aiming for 850g per loaf. You can comfortably fit 12 loaves of 850g each in your Simply Bread Oven.
#7 - Pre-shape the dough into 850g-1000g round boules. Lightly dust with brown rice flour to prevent drying, and let it sit for 15-30 minutes.
#8 - Perform the final shape, shaping your dough into round boules or batards. Place the shaped dough into a dusted banneton.
#9 - Once your dough has been shaped, let it sit for 15 minutes. If needed, perform one quick stitch for a tighter shape and cover with a tea towel.
#10 - Place your covered dough in the drudge for 12-16 hours for cold fermentation.
#11 - Preheat your Simply Bread Oven to 500°F.
#12 - Remove your dough from the fridge and place it on parchment paper or a Simply Bread Oven mat. Perform decorative and functional scoring.
#13 - Load your loaves into your Simply Bread Oven after pre-steaming for 2 seconds. After loading, steam again for 5 seconds.
#14 - Turn off your Simply Bread oven for 5 minutes, before steaming again for 5 seconds.
#15 - Again turn off your oven for 10-12 minutes and then turn it back on, and lower the heat to 430°F.
#16 - Open the steam vent and let your loaves bake for another 15-20 minutes, depending on desired color. Remove your loaves from the oven, and allow your them to cool before cutting, at least 2 hours.
Enjoy your celebration sourdough!
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