Nutella Sourdough Bread

Swirls of rich hazelnut sweetness, perfect for breakfast or snack time :)

Swirls of rich hazelnut sweetness await — one of the all-time bestsellers in my little home bakery, and it’s easy to see why. Every slice feels like dessert, yet it’s made with the same simple sourdough process you already love. Plus, it bakes beautifully using my viral Two Pan Method — no Dutch oven required.

Equipment Needed

• Mixer (use code Maria to get $20 off and free shipping)

• Scale or cups and tablespoons set

• Large bowl

• Loaf Pans

• Parchment paper

• Food thermometer

• Silicon oven gloves (use code Maria15 to get 15% off)

Ingredients To Feed Your Sourdough Starter

• 7 grams (1 ½ teaspoons) of sourdough starter at peak

  • You can buy some of mine here

• 42 grams (3 tablespoons) of filtered water - room temperature

• 42 grams (⅓ cup) of bread flour

Ingredients For The Dough

• 90 grams (½ cup) active sourdough starter (19%)

• 328 grams (1 ⅓ cups + 1 tablespoon) water (70%)

• 472 grams (3 ¾ cups) all-purpose flour (100%)

• 9 grams (1 ½ teaspoons) salt (2%)

Inclusions

• ~300 grams (~1 cup) Nutella or homemade hazelnut spread, measured with your heart (~64%)

Instructions

Mix starter, water, flour, and salt into shaggy dough. Rest 30 min.
Do 3–4 coil folds every 30 min.
Finish bulk ferment.
Pre-shape, rest 30 min, then shape with Nutella inside.
Place seam-side down in loaf pan. Counter proof or cold proof.
Next day: preheat oven to 450°F, score, bake 30 min covered + 10 min uncovered.
Cool 4 hrs before slicing.

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