When you are ready to make the dough. Mix all the flours in 305g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes

After 30 minutes incorporate starter into the autolyzed dough

Then after 30 minutes add salt . Mix well and cover the dough again and set aside

Then do two stretch and fold the dough at 1 hour interval. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you manage the dough.

Divide the dough into two pieces one is 554 g and other 237g and do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold.

Then transfer the dough lightly floured workspace and shape the large pieces into round Boule. Small piece into batard. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.

Place seam side up in a proofing basket lined well with flour.

After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.

When you are ready to bake preheat oven to 500°F/ 260°C.

Remove the dough from the proofing basket and score .

First make two cut on the round boule . which make it Reindeer ears.

Then split the batard into two pieces which will become the antlers. Make a cut into between to create branches.

Draw to eyes using black cocoa powder paste.

Red nose with red food coloring.

Dust with cinnamon which gives color to the bread when it is baked.

Transfer shaped reindeer dough into large pizza pan lined with parchment paper.

Bake at 450°F/ 232°C for 25 minutes with ice cubes in a pan

Continue to bake for another 5 minutes or until the crust is deeply caramelized.

Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy