Ingredients

For the Dough

• 100g active sourdough starter (fed and bubbly)
• 375g warm water
• 500g bread flour
• 10g fine sea salt
• 40g granulated sugar
• 1 tablespoon vanilla extract
• 2 tablespoons unsalted butter, softened
• 80g rainbow jimmies sprinkles (avoid nonpareils, as they may bleed color)

Optional Add-Ins

• ½ cup white chocolate chips
• 1 teaspoon almond extract
• 1 teaspoon lemon zest
• 2 tablespoons powdered milk for a softer crumb

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the warm water and active sourdough starter. Stir until the starter is fully dissolved.

Add the bread flour, granulated sugar, vanilla extract, and softened butter. Mix until a shaggy dough forms.

Cover the bowl and let the dough rest for 30 minutes (autolyse).

Step 2: Add the Salt

Sprinkle the salt evenly over the dough.

Using wet hands, gently work the salt into the dough by folding and squeezing until fully incorporated.

Step 3: Stretch and Fold

During the first 2 hours of bulk fermentation, perform 4 sets of stretch and folds, spaced 30 minutes apart.

With the final set of folds, gently incorporate the rainbow sprinkles and any optional mix-ins, taking care not to overwork the dough to prevent the colors from bleeding.

Step 4: Bulk Fermentation

Cover the bowl and allow the dough to continue fermenting at room temperature for another 2–4 hours, or until it has increased by about 50–75% in volume and feels airy.

Step 5: Shape the Dough

Turn the dough onto a lightly floured surface.

Shape it into a tight round or oval loaf while preserving as much air as possible.

Place the dough seam-side up into a lightly floured proofing basket or a bowl lined with a floured kitchen towel.

Cover and refrigerate for 8–12 hours.

Step 6: Preheat the Oven

Place a Dutch oven with its lid into the oven.

Preheat the oven to 475°F (245°C) for at least 30 minutes.

Step 7: Score and Bake

Turn the chilled dough onto a piece of parchment paper.

Score the top with a sharp bread lame or knife.

Carefully transfer the dough into the hot Dutch oven.

Cover with the lid and bake for 25 minutes.

Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for an additional 20–25 minutes, or until the crust is deep golden brown and the internal temperature reaches 205–210°F (96–99°C).

Step 8: Cool

Transfer the bread to a wire rack.

Allow it to cool for at least 1–2 hours before slicing to allow the crumb to fully set.

Optional Variations

Birthday Cake Sourdough

Add white chocolate chips and a teaspoon of almond extract for a cake-inspired flavor.

Vanilla Funfetti Bread

Increase the vanilla extract to 2 tablespoons for a sweeter, more aromatic loaf.

Cinnamon Funfetti Bread

Add 1 teaspoon of ground cinnamon to the dough for a warm, spiced version.

Lemon Funfetti Bread

Mix in fresh lemon zest and finish with a simple lemon glaze after baking.

Chocolate Funfetti Bread

Fold in mini chocolate chips along with the sprinkles for a colorful chocolate-filled loaf.

Serving Suggestions

Funfetti Sourdough Bread is delicious served with:

• Salted butter
• Homemade cinnamon butter
• Cream cheese
• Honey
• Strawberry jam
• Raspberry preserves
• Nutella
• White chocolate spread
• Fresh berries
• Greek yogurt
• Hot coffee
• Vanilla latte
• Hot chocolate

Storage

Store the bread in a paper bag or airtight bread container at room temperature for up to 3 days.

Wrap tightly and refrigerate for up to 1 week.

Freeze whole or sliced for up to 3 months. Thaw at room temperature and toast before serving.

Reheating

Toast slices in a toaster or warm the loaf in a 350°F (175°C) oven for 8–10 minutes to refresh the crust and soften the interior.

Tips for the Best Funfetti Sourdough Bread

• Use an active, bubbly sourdough starter for the best rise and flavor.
• Choose rainbow jimmies instead of nonpareils to minimize color bleeding.
• Add the sprinkles during the last stretch-and-fold to help preserve their color.
• Avoid overhandling the dough after adding the sprinkles.
• Bake in a preheated Dutch oven for a crisp, artisan-style crust.
• Let the bread cool completely before slicing to prevent a gummy texture.
• This bread makes excellent French toast, bread pudding, or sweet breakfast sandwiches.

Nutrition (Per Slice – Approximate)

• Calories: 230
• Protein: 7g
• Carbohydrates: 41g
• Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 230mg
• Fiber: 2g
• Sugar: 6g