Cookies and Cream Sourdough

Cookies & Cream Sourdough Bread

What happens when your wild sourdough starter meets America’s favorite sandwich cookie? Absolute magic. If you’ve ever wondered whether sandwich cookies and sweet cream filling belong inside a blistered, artisan loaf of bread, the answer is a resounding yes.

This loaf combines a tangy, perfectly fermented bread base with crushed cookies, sweet white chocolate chips, and a homemade cream cheese filling.

Imagine biting into a crusty, golden artisan loaf, expecting that classic savory sourdough crunch, only to be hit with pure cookies-and-cream nostalgia. It’s an absolute plot twist for your tastebuds in the best way possible.

Here is the flavor breakdown of what’s happening inside this loaf:

• The Deep Cocoa Crunch: As the bread bakes, the crushed Oreo bits folded into the dough become rich, deeply roasted pockets of chocolate. They bring a dark, slightly bittersweet cocoa contrast that plays off the subtle tang of the fermented sourdough crumb.
• Warm Vanilla & Molten White Chocolate: The white chocolate chips melt directly into the surrounding dough during the bake, creating pockets of silky, buttery vanilla sweetness. It smooths out the edges of the bread and keeps every bite ridiculously rich.
• Tangy Cream Cheese Magic: The star of the show is that sweet cream filling. The cream cheese gives it just enough cultured acidity to bridge the gap between dessert and bread, mimicking that signature sandwich-cookie filling while keeping the loaf from turning into an overwhelming sugar bomb.
• The Golden, Salty Crust: Up top, you’ve got that signature blistering, caramelized sourdough crust with just a hint of saltiness. It cuts through the sweet inclusions and gives you that irresistible sweet-and-savory contrast.

Slice it, slather it with a little extra salted butter, and prepare to have your mind blown.

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Cookies and Cream Sourdough

Created by Sue Mun

Makes One, Sourdough Loaf

Ingredients:

For the Sourdough: 

• 110g ripe sourdough starter
• 350g warm water
• 500g bread flour
• 25 g sugar
• 10g salt

Oreo Cream Filling:

• 45g unsalted butter, softened
• 30g cream cheese, softened
• 80g powdered sugar

Inclusions:

• 14 Oreo Cookies (or more if you want to go crazy)
• Oreo Cream Filling from above
• 1/3 cup white chocolate chips

Instructions:

1. In a large glass or ceramic bowl, mix together the warm water and the ripe sourdough starter.
2. Add in the bread flour, sugar, 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. But this time, crush up 4 Oreo cookies and add it into the dough and stretch and fold as usual to incorporate the cookies into the dough. Cover and rest for 30 minutes.
   4. Stretch and fold #4. Repeat the steps from above.
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.
5. While you are waiting for that to proof, make the Oreo cream filling by mixing together the butter and powdered sugar in a medium bowl, then add in the cream cheese and mix until smooth. Set this aside in the fridge in the meantime.

Shape the Dough:

1. Flip the dough over and gently stretch to a long rectangle. Sprinkle thee crushed up Oreo cookies, white chocolate chips, and dollops of the Oreo Cream Filling on top. You may need to warm up the cream filling in the microwave for about 5-10 seconds to softened it up.
2. Then perform a book fold and seal at the seam. Then roll thee log up tightly into a ball. Then gently push/pull dough into a tight round in a candy cane motion.
3. Dust with rice flour and place into banneton bread mold.
4. 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.
5. 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 cutting and serving.