Description
A crisp, crackly sourdough loaf with a dramatic black-and-white Oreo swirl and pockets of creamy sweetness. Playful, impressive, and absolutely delicious.
Ingredients
Base Dough
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500 g bread flour
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300 g lukewarm water (about 85°F / 30°C)
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60 g active sourdough starter (bubbly and at peak)
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63 g sugar (white or brown)
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10 g salt
Swirl & Fill
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2–3 tbsp unsweetened cocoa powder, sifted
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12–15 Oreos, crushed (mix of crumbs & chunks)
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4 oz cream cheese, cold and cut into ½-inch cubes
Instructions
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Mix & Rest (Autolyse)
In a large bowl, mix flour, water, starter, and sugar until no dry flour remains. Cover and rest 30 minutes. -
Add Salt & Knead
Sprinkle in salt and knead (by hand) 8–10 minutes until smooth and elastic. Dough should stretch thin without tearing. -
Bulk Fermentation
Place dough in a lightly oiled bowl, cover, and let rise until nearly doubled (4–8 hours).
Perform 3–4 stretch-and-folds, about once per hour. -
Divide & Color
Turn dough out and divide in half. Knead cocoa powder into one half until evenly chocolate-colored. -
Roll & Fill
Roll both doughs into similar rectangles (about 9×12 in).
Sprinkle crushed Oreos and scatter cold cream cheese cubes evenly over both. -
Stack & Shape
Stack rectangles, roll tightly into a log, pinch seam closed.
(Optional) Gently twist for extra swirl. Place seam-side down in a floured banneton or loaf pan. -
Final Proof
Cover and proof 1–2 hours, until puffy and slowly springy when poked. -
Bake
Preheat oven to 450°F (232°C) with a Dutch oven inside (if using).
Transfer loaf, score, cover, and bake 20 minutes.
Uncover and bake 20–25 minutes more, until deeply golden and hollow-sounding. -
Cool
Cool completely on a rack (at least 2 hours) before slicing.
Notes
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Keep cream cheese cold so it forms gooey pockets instead of melting away.
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Sift cocoa to avoid clumps.
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Don’t overwork the dough after stacking—gentle handling keeps the swirl distinct.