The BEST Cookie-Butter Mashup: Biscoff Sourdough Bread

If there’s one thing that can take an artisan loaf of bread from “daily staple” to “absolute showstopper,” it’s cookie butter.

We’ve all had savory garlic loafs and sweet cinnamon raisins, but today we’re pushing sourdough boundaries into pure cozy magic: Biscoff Cookie Sourdough. Imagine warm speculoos spices, melty pockets of white chocolate, crunchy cookie bits, and ribboned streams of caramelized Biscoff spread tucked inside a chewy, open crumb. It’s warm, spicy, sweet, and ridiculously delicious.

So, call up your sourdough starter, grab a jar of cookie spread, and let’s turn a classic artisan loaf into the ultimate cookie-butter dream!

The Secret: Infused Hydration & Lamination Heaven

Making a sweet sourdough loaf can be tricky because sugar and fats tend to slow down wild yeast. But with a few simple techniques, this loaf bakes up airy, bubbly, and tall:

1. Dissolving the Spread: Instead of adding Biscoff spread at the end, we whisk 25 grams directly into the water and active sourdough starter alongside a dash of ground cinnamon. This infuses every single grain of flour with that signature speculoos flavor from the very beginning.
2. The “Surprise Inside” Lamination: The real magic happens after bulk fermentation. We stretch the dough into a long rectangle and layer it with Biscoff spread, crushed Biscoff cookies, and sweet white chocolate chips.
3. The Roll & Stitch: A neat book fold seals everything inside. A tight roll and a gentle push-pull motion create surface tension without tearing the dough, locking in all those luscious inclusions so they form caramelized pockets as the loaf bakes in a hot Dutch oven.

How to Enjoy It

Once the loaf comes out of the oven with its blistered, golden crust, let it cool completely on a wire rack. Then comes the fun part: drizzle extra warmed Biscoff spread over the top and crown it with whole or crushed Biscoff cookies.

Slice it thick and eat it plain, toast it until the white chocolate pockets get gooey, or use it to make the most decadent French toast of your entire life.

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Biscoff Cookie Sourdough

Created by Sue Mun

Makes One, Sourdough Boule

Ingredients:

For the Dough:

• 100g ripe sourdough starter
• 315g water
• 25g Biscoff cookie spread
• 450g flour
• 2 g ground cinnamon
• 9g salt

Inclusions:

• 1/4-1/3 cup Biscoff spread
• 10-12 Biscoff cookies, crushed
• 1/3 cup white chocolate chips

Instructions:

1. In a large glass or ceramic bowl, mix together the warm water, the Biscoff cookie spread, and the ripe sourdough starter.
2. Add in the bread flour, ground cinnamon, and salt and mix until a shaggy dough forms.
3. Cover and rest for 1 hour.
   1. Stretch and fold #1. Using wet hands, stretch the dough into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
   2. Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
   3. Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes.
   4. Stretch and fold #4. Repeat the steps from above. This is optional but during this step you can add in about 4 crushed up Biscoff cookies and fold it into the dough. Or you can wait to add any inclusions during lamination.
4. Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer.

Shape the Dough:

1. Flip the dough over on a lightly floured work surface and gently stretch to a long rectangle.
2. Spread the Biscoff cookie spread (or dollop it on top) and sprinkle the crushed up Biscoff cookies and white chocolate chips.
3. Perform a book fold and seal the dough at the seam. Then gently and tightly roll up the log into a tight ball.
4. Then gently push/pull dough into a tight round in a candy cane motion.
5. Dust with rice flour and place into banneton bread mold. Stitch up the dough if needed.
6. Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
7. Cover and proof in the fridge overnight (8-10 hours)

The Bake:

1. Preheat oven to 450F and place dutch oven in the oven to also preheat.
2. Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
3. Carefully place the sourdough into your hot Dutch oven. Cover with the lid.
4. Bake at 450F for 25 minutes with the lid covered.
5. Lower the oven to 425F. Uncover the lid and bake again for 15-25 more minutes. Or until the internal temp is above 190F.
6. Cool completely on a wire rack before decorating with Biscoff spread and Biscoff cookies before cutting and serving.