If you’re anything like me, you adore the cozy tang of sourdough bread but crave an extra twist that sparks pure joy. Enter the Cookies and Cream Sourdough Bread Recipe—a luscious fusion that takes your traditional loaf to an indulgent, playful level. Imagine a crusty, chewy sourdough infused with the nostalgic crunch and creamy sweetness of Oreo cookies, turning every bite into a delightful surprise. This recipe is a love letter to cookie lovers and bread enthusiasts alike, combining textures and flavors in a way that makes you want to bake it again and again.
Ingredients You’ll Need
The beauty of this Cookies and Cream Sourdough Bread Recipe lies in its simplicity and quality ingredients. Each component plays a crucial role in balancing flavor, texture, and the signature sourdough charm that makes this loaf unforgettable.
- Sourdough Starter (100 g): The heartbeat of the bread, it develops that classic tang and gives life to your dough.
- Water (350 g): Hydrates the flour and starter, crucial for dough consistency and crumb texture.
- Bread Flour (500 g): High-protein flour ensures a strong gluten network for a perfect chew.
- Salt (10 g): Enhances flavor while strengthening gluten structure for better dough handling.
- Crushed Oreo Cookies (128 g): Adds that unmistakable cookies and cream crunch scattered throughout the loaf.
- Oreo Cream Filling (42 g): Spreadable and sweet, this binds the cookies in the dough and melts into candy-like ribboning inside the bread.
How to Make Cookies and Cream Sourdough Bread Recipe
Step 1: Prep Your Oreos
Start by opening your Oreo packets—break one into pieces for crushing and carefully separate the creamy filling from another. Crush the dry cookies into bite-sized bits, then blend the cream until it’s spreadable. This prep is crucial because it ensures every piece of cookie and dollop of cream will incorporate seamlessly without overpowering the dough.
Step 2: Mix the Dough
In a large bowl, combine 100 grams of active sourdough starter with 350 grams of water. Stir until the mixture is uniform. Then add 500 grams of bread flour and 10 grams of salt to the bowl. Mix gently until a shaggy dough forms. Cover the bowl and let it rest for one hour—this autolyse step hydrates the flour, helping gluten develop and improve the texture.
Step 3: Stretch and Fold Incorporating Cookies
Once your dough has rested, it’s time to build strength with a stretch and fold. As you perform this technique, gently knead in the crushed Oreo cookies, evenly distributing them throughout the dough. This step is where the magic begins—the crunchy cookies and sourdough mesh into one harmonious dough that’s full of character.
Step 4: Bulk Fermentation
Allow your dough to bulk ferment at room temperature until it has doubled in size. This process, which can take a few hours, allows the sourdough to develop flavor and structure. You’ll notice the dough becoming more airy and elastic, filled with bubbles that signal a successful fermentation.
Step 5: Shape and Add Filling
Shape the dough into a rectangle on a lightly floured surface. Spread the prepared Oreo cream evenly across this rectangle and then sprinkle additional crushed cookies on top. Roll the dough tightly, creating a beautiful swirl of cookies and cream inside. Place the loaf seam-side up into a banneton, which will help maintain its shape during the final rise.
Step 6: Refrigerate
Pop the shaped dough into your refrigerator for at least 5 hours. This cold fermentation enhances the flavor and makes the dough easier to score and bake. Plus, it helps solidify the creamy filling slightly, so it doesn’t bleed too much during baking.
Step 7: Bake to Perfection
About 30 minutes before baking, preheat your oven with a Dutch oven inside to a high temperature. Remove the chilled dough from the fridge, gently score the top to allow expansion, and transfer it to the hot Dutch oven. Bake covered for the first 20 minutes to trap steam, then uncovered to develop a gorgeous golden crust rich with cookies and cream hints.
How to Serve Cookies and Cream Sourdough Bread Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of melted white chocolate over sliced pieces takes this already decadent bread to the next level. Adding fresh berries, like strawberries or raspberries, creates a beautiful contrast with the cookies and cream flavors.
Side Dishes
Because this sourdough has a sweet twist, it pairs delightfully with mild, creamy accompaniments like mascarpone or whipped cream cheese. For a breakfast or brunch vibe, serve alongside fresh fruit jams or a scoop of vanilla ice cream to celebrate the dessert-like quality.
Creative Ways to Present
Slice the bread and toast lightly for a crunchy contrast, then sandwich with Nutella or peanut butter for a playful treat. You can also cube the bread and use it in bread pudding recipes to combine sourdough tang and cookies and cream sweetness in a warm, comforting dish.
Make Ahead and Storage
Storing Leftovers
Leftover Cookies and Cream Sourdough Bread stores beautifully at room temperature wrapped in a clean kitchen towel or bread bag for up to 2 days. The texture might soften slightly but the flavor remains incredible, perfect for snacking or lightly toasted later.
Freezing
If you want to keep your loaf longer, slice and individually wrap pieces in plastic wrap before placing them in a freezer-safe bag. Frozen slices maintain their taste and texture well for up to 3 months and make for a quick indulgence whenever the craving strikes.
Reheating
To refresh frozen or day-old bread, pop slices into a toaster or oven set at 350°F (175°C) for 5 to 7 minutes. This warms the loaf, reviving its crusty exterior while melting the creamy Oreo swirls back into gooey perfection.
FAQs
Can I use regular flour instead of bread flour in this Cookies and Cream Sourdough Bread Recipe?
While you can substitute all-purpose flour if that’s what you have, bread flour is preferred because its higher protein content helps develop elasticity and chewiness, which complements the texture you’re aiming for in this recipe.
Does the Oreo cream filling affect the fermentation process?
The Oreo cream adds sweetness and fat, but since its quantity is moderate, it does not interfere with the fermentation significantly. Just ensure your starter is active, and the dough should rise beautifully.
Can I add other types of cookies instead of Oreos?
Absolutely! While Oreos provide the classic cookies and cream flavor, feel free to experiment with other sandwich cookies or even chocolate chip cookies to personalize your sourdough bread experience.
How long does it take to make this bread from start to finish?
This Cookies and Cream Sourdough Bread Recipe takes approximately 1 hour and 40 minutes for active preparation, plus additional fermentation and refrigeration time. Planning ahead helps achieve the best results.
Is this bread more of a sweet or savory treat?
This loaf leans sweet thanks to the cookies and cream, making it perfect as a dessert bread or a special breakfast indulgence rather than a typical savory sourdough.
Final Thoughts
I cannot recommend the Cookies and Cream Sourdough Bread Recipe enough if you’re looking for a delightful twist on a beloved classic. It’s a joyous blend of tangy sourdough and playful cookie goodness that’s sure to impress both your family and friends. Bake it for your next get-together or simply to elevate your snack game—you won’t regret it!
Print
Cookies and Cream Sourdough Bread Recipe
- Total Time: 1 hour 40 minutes plus additional bulk fermentation and cold proofing time
- Yield: 12 servings 1x
Description
Delight in this unique Cookies and Cream Sourdough Bread that combines the tangy depth of sourdough with the sweet crunch of Oreo cookies. This bread features a soft, airy crumb infused with crushed Oreo pieces and a swirl of creamy Oreo filling, creating a perfect balance of savory and sweet ideal for breakfast or a decadent snack.
Ingredients
Dough Ingredients
- 100 g Sourdough Starter
- 350 g Water
- 500 g Bread Flour
- 10 g Salt
Cookies and Cream Filling
- 128 g Crushed Oreo Cookies (plus additional for filling and topping)
- 42 g Oreo Cream (filling extracted from Oreos)
Instructions
- Prepare Oreo Components: Break one packet of Oreos into pieces and separate the cream from another packet. Crush the dry cookies finely and mix with the extracted cream until spreadable for later use.
- Mix Dough: In a large bowl, combine the sourdough starter and water until well mixed. Add the bread flour and salt to form a shaggy dough. Cover the bowl and allow the dough to rest for 1 hour to hydrate.
- Stretch and Fold: Stretch and fold the dough several times to develop gluten structure. During the folds, incorporate the crushed Oreo cookies evenly throughout the dough.
- Bulk Fermentation: Let the dough ferment at room temperature until it doubles in size, which typically takes several hours depending on ambient temperature.
- Shape and Fill: Turn the dough out onto a floured surface and shape it into a rectangle. Spread the prepared Oreo cream evenly over the surface, then sprinkle with additional crushed Oreo cookies. Roll the dough tightly into a log shape, ensuring even layering of filling. Place the dough seam-side up in a banneton basket for support.
- Cold Proof: Refrigerate the shaped dough for at least 5 hours, or overnight, to allow for a slow, cold fermentation enhancing flavor and texture.
- Preheat Oven: Place a Dutch oven inside your oven and preheat to a high temperature of about 230°C (450°F) to create a steamy environment suitable for sourdough baking.
- Score and Bake: Remove the dough from the fridge and score the top with a sharp blade to control expansion. Transfer the dough carefully into the preheated Dutch oven, cover with the lid, and bake for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until the crust is deeply golden and crisp.
- Cool: Remove the bread from the oven and cool on a wire rack for at least an hour before slicing to allow the crumb to set.
Notes
- Use a sharp serrated knife or bread lame for scoring the dough to prevent tearing.
- Cold proofing in the refrigerator can be extended up to 24 hours for a stronger sourdough flavor.
- Ensure the Dutch oven is fully preheated for best oven spring and crust development.
- Store the finished bread in a paper bag to maintain crust crispness for up to 2 days.
- This bread pairs wonderfully with butter or cream cheese for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
