Ingredients

For the Dough

• 100g active sourdough starter (fed and bubbly)
• 375g warm water
• 500g bread flour
• 10g fine sea salt
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

For the Cookies and Cream Mix-Ins

• 10 chocolate sandwich cookies, roughly chopped
• ½ cup white chocolate chips
• 2 tablespoons milk powder (optional, for a creamier flavor)

For Dusting

• Rice flour or bread flour

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine the active sourdough starter and warm water until the starter is fully dissolved.

Add the bread flour, sugar, vanilla extract, and milk powder (if using). Mix until a shaggy dough forms with no dry flour remaining.

Cover the bowl and let the dough rest for 30 minutes.

Sprinkle the salt over the dough and mix until fully incorporated.

Step 2: Stretch and Fold

Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes.

During the second fold, gently incorporate the chopped chocolate sandwich cookies and white chocolate chips. Fold carefully to distribute the mix-ins without crushing the cookies too much.

Step 3: Bulk Fermentation

Cover the bowl and allow the dough to ferment at room temperature for 4–6 hours, or until it has increased in volume by about 50% and feels light and airy.

The exact fermentation time will vary depending on the temperature of your kitchen.

Step 4: Shape the Dough

Turn the dough onto a lightly floured work surface.

Shape it into a tight round or oval loaf, taking care not to press out too much air.

Transfer the dough seam-side up into a well-floured proofing basket or a bowl lined with a floured kitchen towel.

Step 5: Cold Proof

Cover and refrigerate the dough for 8–12 hours.

The overnight cold proof develops deeper flavor and makes the dough easier to score.

Step 6: Bake

Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.

Turn the dough onto parchment paper and score the top with a sharp bread lame or razor blade.

Carefully lower the dough into the hot Dutch oven.

Cover and bake for 20 minutes.

Remove the lid, reduce the oven temperature to 450°F (230°C), and bake for another 25–30 minutes, or until the crust is deep golden brown and the internal temperature reaches 208–210°F (98–99°C).

Step 7: Cool

Transfer the bread to a wire rack and allow it to cool completely for 1–2 hours before slicing.

Cooling completely helps the crumb finish setting and prevents a gummy texture.

Tips for the Best Cookies and Cream Sourdough Bread

• Use an active, bubbly sourdough starter that doubles in size after feeding.
• Fold in the cookies gently to keep larger cookie pieces intact.
• Avoid overloading the dough with mix-ins, as this can affect the loaf’s rise.
• White chocolate chips complement the chocolate cookies with a creamy sweetness.
• Cold-proofing overnight enhances flavor and improves oven spring.
• Allow the bread to cool fully before slicing for the best texture.

Recipe Variations

Double Chocolate Cookies and Cream Sourdough

Add 2 tablespoons of cocoa powder to the dough and increase the water by 10–15g if needed.

Cookies and Cream Birthday Bread

Mix in ¼ cup rainbow sprinkles for a festive twist.

Peanut Butter Cookies and Cream

Fold in ½ cup peanut butter chips along with the cookies.

Mint Cookies and Cream

Add ½ teaspoon peppermint extract for a cool, refreshing flavor.

Chocolate Hazelnut Cookies and Cream

Swirl a few tablespoons of chocolate hazelnut spread into the dough during shaping.

Salted Cookies and Cream

Sprinkle flaky sea salt over the loaf just before baking for a sweet-and-salty finish.

Serving Suggestions

Cookies and Cream Sourdough Bread is delicious served with:

• Butter
• Cream cheese
• Whipped mascarpone
• Chocolate hazelnut spread
• Vanilla glaze
• Honey
• Fresh strawberries
• Vanilla ice cream
• A glass of cold milk
• Hot coffee or hot chocolate

It’s perfect for breakfast, brunch, dessert, birthdays, bake sales, holiday gatherings, or whenever you’re craving a fun twist on traditional sourdough.

Storage

Store the cooled bread in a bread bag or wrapped in a clean kitchen towel at room temperature for up to 3 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months.

To Reheat

• Toaster: Toast slices until lightly crisp.
• Oven: Warm the loaf at 350°F (175°C) for 10–15 minutes.
• Frozen Slices: Toast directly from frozen or thaw at room temperature before serving.