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
Scale
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
