double batch:
-10c flour
-2 cups fed and doubled starter
-6c water
-2tbsp salt
-mix, bulk ferment x 3 hours in oven on proof setting
-fridge overnight
-spread and mix in sprinkles, roll up
-shape into boule about 3x while preheating Dutch oven to 500 (30min)
-bake covered 50min @ 475F, uncovered 5 min
by bltjnr