Here is the complete, correct recipe to make the Rainbow Stenciled Maple Leaf Sourdough Bread shown in the video:

MP4

Ingredients

For the Sourdough Boule:

• Bread flour: 450g
• Whole wheat flour or chia/everything seed mix: 50g (gives the speckles seen inside the dough) MP4
• Water: 350ml (approx. 70% hydration)
• Active sourdough starter: 100g (refreshed and bubbly)
• Fine sea salt: 10g

For the Colorful Stenciled Top:

• Natural edible powders: Pink (pitaya/dragonfruit powder), Orange (carrot/turmeric powder), and Yellow (turmeric or pumpkin powder) MP4
• Equipment: A paper maple leaf stencil, a fine-mesh tea strainer or sifter, and a razor blade / bread lame MP4

Step-by-Step Instructions

1. Mix & Bulk Ferment

1. In a large bowl, whisk together the water and active sourdough starter until dissolved.
2. Add bread flour, seed mix, and fine sea salt. Mix until a shaggy dough forms with no dry flour remaining. Cover and rest for 30 minutes (autolyse).
3. Perform 4 sets of stretch-and-folds every 30 minutes over 2 hours.
4. Let the dough bulk ferment at room temperature until it increases in volume by about 50–70% and feels light and airy.

2. Shape & Cold Proof

1. Lightly flour your surface, shape the dough into a tight round ball (boule), and place it top-down into a floured banneton basket.
2. Cover tightly and refrigerate for 12 to 18 hours (a cold, firm dough surface is essential for clean stencil lines and sharp scoring). MP4

3. Stenciling & Scoring

1. Turn the cold dough out onto a piece of parchment paper. MP4
2. Using a small sifter, dust the pink, orange, and yellow powders across the top in smooth, overlapping gradient bands. Smooth gently with a fingertip if needed. MP4+ 1
3. Place your cut-out maple leaf paper stencil centered directly on top of the colored dough. MP4
4. Using a razor blade or bread lame, carefully score around the edges of the stencil leaf to cut into the dough surface. MP4
5. Gently peel away the paper stencil to reveal the bright, uncolored leaf design beneath. MP4

4. Bake in Dutch Oven

1. Preheat your Dutch oven or bread baker at 230°C (450°F) for 45 minutes. MP4
2. Lift the dough using the parchment paper edges and lower it into the hot Dutch oven. Cover with the lid. MP4+ 1
3. Bake covered for 20 minutes to trap steam and burst the score lines. MP4
4. Remove the lid and bake uncovered for another 20–25 minutes until the crust is golden and firm. MP4
5. Cool on a wire rack for at least 1 hour before slicing to reveal the open, airy crumb structure. MP4