Funfetti Sourdough Bread

Four slices of funfetti and white chocolate sourdough bread with a bowl of sprinkles and the other half of the loaf in the background.

Celebrate any occasion with this Funfetti Sourdough Bread—soft, chewy, and loaded with rainbow sprinkles and chunks of white chocolate. This festive sourdough loaf is perfect for birthdays, holidays, or any time you want a fun, colorful treat at home

5 from 1 vote

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Course: Bread

Cuisine: American

Prep Time: 30

Cook Time: 55

Fermentation: 12

Servings: slices

Author: Jamie

Equipment

Dutch oven
dough whisk
bread sling
Mixing Bowl
kitchen scale

Ingredients

▢ 125 g active sourdough starter (½ cup)
▢ 325 g warm water (1⅓ cups)
▢ 450 g bread flour (3 ¾ cups)
▢ 10 g salt (1 ½ teaspoons)
▢ 60 g rainbow sprinkles jimmies work best (½ cup)
▢ 113.5 g white chocolate roughly chopped (4 oz bar)

Instructions

Mix the dough: In a large bowl, combine sourdough starter, warm water, and bread flour. Mix until there are no dry spots--it will resemble a shaggy ball. Cover and let rest for 30–45 minutes (autolyse).
Add salt: Sprinkle the salt over the dough and mix until incorporated.
Bulk fermentation: Cover and let the dough rise at room temperature for 3–4 hours, performing 3–4 sets of stretch and folds every 30 minutes.
Add inclusions: During the second set of stretch and folds, gently fold in the rainbow sprinkles and white chocolate chunks. Be careful not to overmix so the sprinkles don’t bleed.
Pre-shape: Once bulk fermentation is finished, lightly flour your work surface.
Gently turn the dough out of the bowl, being careful not to deflate it.
Using a bench scraper, tuck the edges of the dough toward the center to form a loose round.
Flip the dough seam-side down and use your bench scraper to gently pull the dough toward you, tightening the surface to create tension.
Let the dough rest, uncovered, for 20–30 minutes. This resting period helps relax the gluten, making the final shape easier.
Final shape: Lightly flour the top of the dough, then flip it over so the floured side is down.
For a round (boule): Fold the bottom third of the dough up, then fold the sides in like an envelope. Finally, roll the top down toward you, creating surface tension as you go.
For an oval (batard): Fold the bottom up, then fold each side inward. Roll the dough down from the top, lengthening it slightly as you tuck it into an oval shape.
Place the shaped dough seam-side up into a floured banneton or a bowl lined with a floured kitchen towel.
Cover and refrigerate overnight (8–12 hours) for the final proof.
The next day, preheat the oven: Place a Dutch oven inside your oven and preheat to 450°F (232°C). Let the Dutch oven preheat for 30-60 minutes.
Score and bake: Turn the dough onto parchment paper*, score the top, and carefully transfer it into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 25 minutes, until golden brown.
*Tip: To prevent the bottom from getting burnt, add some uncooked rice to the bottom of the Dutch oven, add the parchment paper, and a bread sling if you have one, before adding the dough to the pan.
Cool: Transfer the bread to a wire rack and let it cool completely before slicing.

Notes

Storage

Room Temperature: Store the bread in a paper bag or wrapped in a clean kitchen towel for up to 2 days. This keeps the crust crisp while preventing it from drying out too quickly.

Airtight Container: If you prefer a softer crust, keep it in an airtight container at room temperature for 2–3 days.

Refrigeration: Avoid refrigerating sourdough—it tends to dry out the crumb and make the texture less pleasant.

Freezing: For longer storage, slice the bread and freeze in a freezer-safe bag for up to 3 months. Toast or warm slices in the oven when ready to enjoy.

Nutrition

Calories: 260kcal

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