Nutella Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 digital kitchen scale
- 1 Dough scraper
- 1 wooden spoon or silicone spatula
- 1 bench scraper
- 1 proofing basket (banneton) or 1 medium bowl with towel
- 1 Dutch oven with lid (4–5 qt) or 1 heavy oven-safe pot with lid
- 1 sheet of parchment paper
- 1 sharp scoring knife or lame
- 1 pastry brush (optional
- 1 Cooling rack
Ingredients
- 100 gram active sourdough starter 100% hydration
- 320 gram water room temperature
- 430 gram bread flour
- 50 gram whole wheat flour
- 9 gram fine sea salt
- 120 gram Nutella at room temperature
- 10 gram unsalted butter optional, for brushing; melted
- 10 gram all-purpose flour for dusting
Instructions
- In a large mixing bowl whisk together the active sourdough starter and water until mostly dissolved.
- Add the bread flour and whole wheat flour to the bowl and mix with a spoon or spatula until no dry spots remain and a shaggy dough forms.
- Cover the bowl and let the dough rest (autolyse) at room temperature for 45–60 minutes.
- Sprinkle the salt over the dough and use your hands to pinch, fold, and squeeze the dough until the salt is fully incorporated.
- Perform a series of 4 stretch-and-folds every 30 minutes over 2 hours, keeping the dough covered between sets, until it becomes smoother and more elastic.
- After the final fold, cover the bowl and let the dough bulk ferment at room temperature until roughly doubled and puffy, about 3–5 hours depending on room temperature.
- Lightly flour your work surface, gently turn the dough out, and pat it into a rectangle without deflating it completely.
- Gently spread the Nutella evenly over the surface of the dough, leaving a small border around the edges.
- Starting from a short side, roll the dough up into a tight log, then coil or fold it into your desired loaf shape, keeping as much Nutella inside as possible.
- Lightly flour your proofing basket or towel-lined bowl and place the shaped dough seam-side up inside.
- Cover the basket tightly and refrigerate the dough for a cold final proof of 8–12 hours.
- About 45 minutes before baking, place the Dutch oven with its lid into the oven and preheat to 475°F (245°C).
- Remove the dough from the refrigerator, place a sheet of parchment over the basket, and invert the loaf onto the parchment seam-side down.
- Score the top of the dough with a sharp knife or lame to allow for controlled expansion in the oven.
- Carefully lower the parchment with the dough into the preheated Dutch oven, cover with the lid, and place it back into the oven.
- Bake covered for 20 minutes, then reduce the temperature to 450°F (230°C), remove the lid, and bake for an additional 15 minutes or until deeply golden-brown.
- Optionally brush the hot crust lightly with melted butter for a softer, glossy finish.
- Transfer the loaf to a cooling rack and let it cool completely, at least 1–2 hours, before slicing to avoid a gummy interior.
Notes
For best results, ensure your starter is very active before mixing the dough, as the richness of Nutella can weigh down the loaf slightly; a long cold proof helps develop flavor and makes the dough easier to handle when filled. Keep Nutella at room temperature so it spreads easily without tearing the dough, and avoid overworking the dough once the filling is added to prevent leaks. If your kitchen is warm, shorten bulk fermentation to avoid overproofing, and if it is cool, allow more time until the dough looks airy and domed. When baking, watch the crust color during the uncovered phase and tent loosely with foil if it darkens too quickly, and always let the bread cool completely so the swirls set cleanly and slice without smearing the Nutella.
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