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zero sugar oreo sourdough plated

Zero Sugar Oreo Sourdough

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A clean-label, artisan sourdough loaf marbled with zero-sugar cocoa sandwich cookies. This recipe uses traditional long fermentation to create a gut-friendly bread with a decadent cookies-and-cream flavor profile.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Base
  • 500 g Bread Flour
  • 330 g Water Room temperature
  • 75 g Active Sourdough Starter 50/50 hydration
  • 10 g Salt
Inclusions
  • 4 whole Zero Sugar Oreo Cookies Crushed into chunks

Equipment

  • Digital Scale
  • Banneton Proofing Basket
  • Dutch Oven
  • Lame Scoring Tool

Method
 

  1. Combine the water and active sourdough starter until dissolved. Mix in the bread flour and salt until a shaggy dough forms. Let rest for 30 minutes.
  2. Perform 4 sets of stretch and folds over 2 hours, adding the crushed cookies during the third set.
  3. Bulk ferment until grown by 50% (4-6 hours), then shape into a boule and place in a floured banneton.
  4. Cold proof in the fridge overnight. Score the top and bake at 450°F (232°C) in a preheated Dutch Oven for 30 minutes with the lid on.
  5. Remove lid, reduce to 425°F (218°C), and bake for 25 more minutes until golden brown.

Nutrition

Calories: 165kcalCarbohydrates: 32gProtein: 6gFat: 2g

Notes

Zero Sugar Oreo Sourdough Tips & Expert Strategy

TEXTURE/MOUTHFEEL: Expect a classic artisan sourdough texture—a crackling crust with a chewy, soft interior. The cookie pieces will soften slightly during the bake, creating 'fudgy' pockets.
INGREDIENT WARNING: Do not use high-sugar cookies in this recipe. The sugar will melt and liquefy during the long fermentation, causing the dough to collapse.
THE MELLOWING EFFECT: You MUST wait at least 2 hours to slice. Sourdough continues to cook internally as it cools; cutting too early will result in a gummy crumb.
PROFESSIONAL FINISH: Toast a slice and hit it with a little grass-fed butter or low-fat cream cheese to balance the deep cocoa notes.

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