Cookies and Cream Sourdough Bread

A cheeky twist on the classic loaf, blending the deep, tangy flavor of sourdough with the nostalgic crunch of chocolate cookies. This delicious, dessert inspired loaf if brimming with chocolate cookies and is as much a pleasure to make as it is to eat!

Course Bread

Cuisine American

Keyword Flavored Sourdough, Sourdough Bread, Sourdough Recipes

Prep Time 4

Cook Time 45

Fermentation Time 22

Total Time 1 2 45

Servings Loaf

Calories 2861kcal

Equipment

Mixing Bowl
Digital Scale
Banneton
Dutch Oven

Ingredients

Bread Dough

100 g Sourdough Starter
350 g Water
500 g Bread Flour
10 g Salt

Added During Stretch and Folds

40 g Oreo Cookies (filling removed before crushing)

Added During Shaping

128 g Crushed Oreo Cookies (1 whole packet broken into small pieces)
42 g Oreo Cream (filling from 1 packet of oreos - see notes)
40 g Crushed Oreo Cookies (filling removed before crushing)

Instructions

Prepare the Cookies:
Before you start making this loaf of sourdough, it's a good idea to get your cookies ready, as you'll need some of them during the stretch and fold process.
Here's how to prepare the Oreos:
1 packet broken into pieces (I just broke them up with my hands so there were some bigger pieces, some smaller pieces).
1 packet with cookies separated from cream. Crush the dry cookies and split into two equal portions (approx 40g each). Set aside.
Mix the cream so it's spreadable. Set aside.
So you should end up with 4 bowls - a bowl of Oreo cream, a bowl of broken Oreo cookies and 2 bowls of crushed Oreo cookies.
Pre Mix & Autolyse:
Weigh out your starter and water in a glass or ceramic bowl. Mix them together so that the sourdough starter is dissolved in the water (or at least really well distributed).
Then add your flour and salt and mix altogether a spatula. The dough will be fairly shaggy and only just brought together.
Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
Forming Up Your Dough:
Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself until a smooth ball is formed. You shouldn't need more than about 20-25 folds to form the ball.
Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.
Stretch & Fold - Creating Structure:
At this point you're going to add in half of the crushed Oreo cookies. Don't worry, it's really easy to do!
Try to add them around the second or third set of stretch and folds. So do your first set of stretch and folds with the dough as is and then add them on the second (or third) set depending on how your dough is behaving.
Try to do around 4 sets of stretch and folds with around 15 to 30 minutes between each set.
Bulk Ferment:
Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and bulk ferment at room temperature until it has doubled.
Shaping Your Dough:
Once your dough has finished its first ferment, it's time to give it some shape and surface tension and add the rest of the cookies and cream.
I think this recipe lends itself to a batard however it's completely up to you what shape you would like.
Stretch your dough out into a rough rectangle and spread it with some of the Oreo cream. Sprinkle over some crushed cookies and some Oreo pieces. Fold the top down and repeat the process. Tuck the sides in and repeat the process until you've used up all of the Oreo cream, crumbs and pieces.
Roll up the dough like a burrito and pull it towards you to create some surface tension and ensure all of those delicious Oreos are tucked up inside.
Place the shaped dough into your banneton with the seam side up. Stitch the base together if you need to.
Cold Ferment:
Now your dough is in it's "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge to cold ferment.
Try to leave it in the fridge for a minimum of 5 hours. You can leave this one in the fridge up to 48 hours without any issues.
Preparing to Bake Your Sourdough:
Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F.
Place your Dutch Oven into the oven when you turn it on so it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.
Baking Your Sourdough:
Now it's time to bake!
When your oven is at temperature. Take your sourdough out of the fridge. Gently place it onto a piece of baking paper.
Gently score your bread with a lame, clean razor blade or knife.
Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven.
BAKE TIME:
30 Minutes with the lid on at 230C/450F plus
10-15 Minutes with the lid off at 210C/410F
If you're worried about the base of your bread burning, place a baking sheet on shelf underneath your Dutch Oven - it works!
Finishing Your Bake:
When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

Notes

Oreo Cookies - I used 2 standard packets (so 128g or 14.3oz each) of Oreo cookies divided as follows:
- - 1 packet broken into pieces (I just broke them up with my hands so there were some bigger pieces, some smaller pieces).
  - 1 packet with cookies separated from cream (approx. 42g of cream). Crush the dry cookies and split into two portions. Set aside. Mix the cream so it's spreadable. Set aside.
So you should end up with 4 bowls - a bowl of Oreo cream, a bowl of broken Oreo cookies and 2 bowls of crushed Oreo cookies.

Nutrition