Nutella Sourdough Bread
Ingredients
Ingredients To Feed Your Sourdough Starter
- 7 grams (1 ½ teaspoons) sourdough starter at peak
- 42 milliliters (3 tbsp) filtered water room temperature
- 42 grams (¼ cup + 2 tablespoons) bread flour
Ingredients For The Dough
- 328 milliliters (1 ¼ cups + 2 tablespoons) filtered water
- 90 grams (½ cup) active sourdough starter at peak
- 472 grams (3 ¾ cups) bread flour
- 10 grams (2 teaspoons) sea salt
Ingredients For The Inclusion
- 300 grams (1 cup) Nutella or homemade hazelnut spread
Instructions
The Night Before
- The night before baking, feed a portion of your starter at a 1:6:6 ratio: 7 grams starter, 42 milliliters water, and 42 grams flour. Leave at room temperature, and use in the morning after it has reached peak activity.
In The Morning
- In the morning, in a large bowl, whisk together the ripe starter and the water until bubbly.
- Add the bread flour and salt. Mix with a dough scraper and your hands until no dry flour remains. Dough temperature should be around 78°F (26°C).If the temperature of the dough is lower, assume the bulk fermentation will take longer than indicated in this recipe. If the temperature of the dough is higher, assume the bulk fermentation will take less time than indicated in this recipe.
- Cover with a damp towel and rest for 30 minutes in a warm spot around 78°F (26°C).If the temperature of the spot where you keep the dough is lower, assume the bulk fermentation will take longer than indicated in this recipe.If the temperature of the spot where you keep the dough is higher, assume the bulk fermentation will take less time than indicated in this recipe.
- After the dough has rested for 30 minutes, perform a set of stretch and folds, then cover with a damp towel and rest for 30 minutes in a warm spot around 78°F (26°C).
- Repeat coil folds 3 more times, each followed by a 30-minute rest in a warm spot around 78°F.
- Cover with a damp towel and allow the dough to rest for the remainder of bulk fermentation in a warm spot around 78°F (26°C). Bulk fermentation should end about 4-5 hours after mixing (1½–2 hours after the last coil fold).
- Turn dough onto a clean and lightly floured surface and pre-shape into a boule. Cover with a damp towel and let rest for 30 minutes in a warm spot around 78°F.
- Grease a loaf pan or line with a pre-cut piece of parchment paper.
- Gently spread the relaxed dough into a rectangle and spread the Nutella generously over the surface, then fold and roll as shown in this video.
- Fold the dough into a loaf shape and place seam-side down in the pan.
- Cover and cold proof in the refrigerator for 8-12 hours at 35–37°F (2–3°C).
The Following Day
- The next day, remove from the fridge and let dough rest at room temperature while the oven preheats to 500°F (260°C).
- Score the dough. Cover the loaf pan with an identical pan and bake for 30 minutes.
- Remove the top pan and bake for another 10–15 minutes until golden brown.
- The internal temperature should reach at least 200°F (93°C) Every oven is different, so the baking time might differ.
- Cool on a wire rack for 3-4 hours before slicing.
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