Description
This Cookies and Cream Sourdough Bread is a unique twist on traditional sourdough, incorporating crushed Oreo cookies and Oreo cream inside the dough for a rich, sweet, and indulgent loaf. Perfect for those who love the tangy depth of sourdough with a fun cookies and cream flavor, this bread offers a crispy crust and a soft, flavorful crumb packed with Oreo bits throughout.
Ingredients
Scale
Starter and Dough
- 100 g Sourdough Starter
- 350 g Water
- 500 g Bread Flour
- 10 g Salt
Cookies and Filling
- 128 g Crushed Oreo Cookies (plus additional for filling)
- 42 g Oreo Cream (filling from Oreos)
Instructions
- Prepare Oreo Components: Break one packet of Oreo cookies into pieces and separate the cream from another packet. Crush the dry cookie parts thoroughly and mix them with the extracted cream until you achieve a spreadable consistency.
- Mix Dough: In a large bowl, combine the sourdough starter and water. Gradually add the bread flour and salt, mixing until a shaggy dough forms. Cover the bowl and let the dough rest for 1 hour to allow the flour to hydrate.
- Develop Dough Structure: Perform stretch and folds on the dough to build gluten strength, gently incorporating the crushed Oreos into the dough during this process to evenly distribute the cookie pieces.
- Bulk Fermentation: Allow the dough to ferment in a covered bowl at room temperature until it has doubled in size, which typically takes several hours depending on room temperature.
- Shape and Fill: Turn the dough onto a floured surface and shape it into a rectangle. Spread the Oreo cream mixture evenly over the dough surface, then sprinkle extra crushed Oreos on top. Carefully roll the dough up jelly-roll style and place it seam-side up into a floured banneton.
- Cold Proof: Refrigerate the shaped dough for at least 5 hours to slow fermentation and develop flavor complexity before baking.
- Bake: Preheat your oven to a high temperature (around 230°C/450°F) with a Dutch oven inside. When ready to bake, score the top of the chilled dough with a sharp blade to allow for expansion, then transfer it to the hot Dutch oven. Bake covered for about 20 minutes, then uncover and bake for an additional 20-25 minutes until the crust is deep golden and crisp.
Notes
- Use a well-fed, active sourdough starter for best rise and flavor.
- Adjust hydration slightly if your flour absorbs more or less water.
- Refrigeration time can be extended overnight for further flavor development.
- Be gentle folding in the Oreo pieces to avoid crushing them too much.
- Let the bread cool completely before slicing to prevent gummy texture.
- Store bread in a paper bag or cloth to maintain crust crispness.
