Fruity Pebbles Sourdough Bread

This Fruity Pebbles Sourdough Bread is a fun, colorful, and delicious twist on traditional sourdough! Filled with sweet Fruity Pebbles cereal, fluffy mini marshmallows, and creamy white chocolate chips, this loaf brings all the nostalgic flavors of your favorite childhood cereal into homemade sourdough. The Fruity Pebbles add bursts of fruity sweetness throughout the bread, while the marshmallows create little pockets of gooey goodness and the white chocolate adds just the right amount of creaminess. It’s the perfect sweet treat for anyone who loves a fun and unique sourdough creation!

Print Recipe Pin Recipe

Servings: 1 loaf

Ingredients Recipe

Ingredients

Sourdough Loaf

500 g bread flour
340 g water
100 g active sourdough starter
10 g salt
½ cup Fruity Pebbles cereal divided between the third and fourth rounds of stretch and folds

Fruity Pebbles Inclusions

½ cup Fruity Pebbles cereal
½ cup mini marshmallows
⅓ cup white chocolate chips

Recipe

Mix the Dough: In a large mixing bowl, combine 340g of water and 100g of active sourdough starter. Stir until the starter is mostly dissolved.
Add 500g of bread flour and 10g of salt. Mix until everything is incorporated and a shaggy dough forms.
Cover and allow the dough to rest for 1 hour.
Stretch and Folds: After resting, begin your stretch and folds. Grab one side of the dough, gently stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides.
Complete 4 rounds of stretch and folds, allowing 30 minutes of rest between each round.
- Round 1: Complete your stretch and folds as usual without adding any inclusions.
- Round 2: Complete another round of stretch and folds without adding any inclusions.
- Round 3: Add approximately ¼ cup of Fruity Pebbles cereal, gently incorporating it into the dough as you stretch and fold.
- Round 4: Add the remaining ¼ cup of Fruity Pebbles cereal, repeating the same process to distribute it throughout the dough.
The dough should become smoother, stronger, and more elastic with each set. Be gentle when incorporating the Fruity Pebbles, as the cereal will begin to soften as it absorbs moisture from the dough.
Bulk Fermentation: After completing your stretch and folds, cover the dough and allow it to bulk ferment at room temperature until it has risen approximately 50–75%, appears puffy and jiggly, and has visible air bubbles.
Fermentation time will vary depending on your kitchen temperature and how active your sourdough starter is. Watch your dough rather than relying strictly on the clock.
Prepare the Fruity Pebbles Inclusions: While your dough is fermenting, measure out ½ cup of Fruity Pebbles cereal, ½ cup of mini marshmallows, and ⅓ cup of white chocolate chips.
Set everything aside until you’re ready to laminate.
Lamination: Once bulk fermentation is complete, gently turn your dough out and carefully stretch it into a large rectangle, being careful not to tear the dough.
Begin sprinkling some of the Fruity Pebbles cereal, mini marshmallows, and white chocolate chips evenly over the dough.
As you fold the dough into thirds, continue adding the inclusions between each layer until all ½ cup of Fruity Pebbles, ½ cup of mini marshmallows, and ⅓ cup of white chocolate chips are evenly incorporated.
Shape and Cold Proof: Gently shape your dough into a round or oval loaf, creating surface tension while keeping the Fruity Pebbles, marshmallows, and white chocolate chips tucked inside.
Avoid overworking the dough, and try to keep the marshmallows and white chocolate chips from sticking out of the surface, as they can melt and burn during baking.
Place the shaped dough seam-side up into a floured banneton.
Cover and refrigerate overnight until ready to bake. I typically cold proof overnight and bake the following day.
Bake: Preheat your oven to 450°F (232°C) with your Dutch oven inside for 30 minutes.
Remove your sourdough from the refrigerator, transfer it onto parchment paper, score the top, and carefully place it into the hot Dutch oven.
Bake at 450°F (232°C) for:
- 40 minutes covered
- 10 minutes uncovered
After 40 minutes, remove the lid and continue baking uncovered for another 10 minutes.
Check your loaf for doneness and add additional baking time as needed. If the top begins getting too dark, place the lid back on and continue baking covered.
The loaf is fully baked when the internal temperature reaches approximately 200°F (93°C).
Every oven is different, so baking times may vary.
Cool and Enjoy: Once baked, carefully remove your sourdough from the Dutch oven and transfer it to a cooling rack.
Allow the loaf to cool for at least 1 hour before slicing to give the inside time to set.
Enjoy the delicious combination of fruity cereal, sweet marshmallows, creamy white chocolate, and homemade sourdough!
This loaf is especially delicious lightly toasted with a little butter or enjoyed as a sweet breakfast treat!

Fruity Pebbles Sourdough Bread