Nutella Sourdough Bread
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.
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Ingredients:
90g (~ ½ cup) active sourdough starter
328g (~ 1⅓ cups + 1 tablespoon) water
472g (~ 3¾ cups) all-purpose flour
9g (~ 1½ teaspoons) salt
~300g Nutella or homemade hazelnut spread (measured with your heart)
Instructions:
In a bowl, stir together the starter and water. Add the flour and salt. Mix with a fork, then finish bringing it together by hand into a shaggy dough.
Cover and let it rest for 30 minutes. Then perform a set of coil folds. Repeat this 3 more times, spacing them out every 30 minutes.
After your final fold, cover the dough and let it ferment at room temperature until it’s light and puffy. This could take anywhere from 3 to 8 hours depending on the temperature of your kitchen and the strength of your starter.
Gently turn the dough out onto your counter, being careful not to deflate it. Stretch it into a rough rectangle. Spread Nutella generously over the surface, then fold and roll as shown in the video.
Line a 9 x 5” loaf pan with parchment paper or grease it well. Place the rolled dough into the pan, seam side down. Cover and refrigerate for 12 to 24 hours (or longer for a more tangy taste)
When ready to bake, preheat your oven to 450°F. Remove the dough from the fridge, score the top, and cover the pan with an identical loaf pan to trap steam. Bake for 30 minutes in the middle rack. Then uncover and bake for another 15 minutes, or until golden brown. If needed, loosely cover with foil during the last 5–10 minutes to prevent over browning.
Transfer the loaf to a wire rack and let it cool for at least 4 hours before slicing (yes, it’s hard to wait—but so worth it!).
Tips & tricks for success
Try to not laminate the dough too thin
Be generous with the Nutella, but don’t over do it. Too much, and the oil and sugar content will break the gluten structure of your dough.
Leave the edges of the dough Nutella-free for easy folding
Be quick when folding and don’t seek to achieve perfect tension, because the dough will tear.
Experiment with oven temperature and baking times. Keep a close watch while baking to prevent burning. Always bake in the middle rack.
Happy baking, my loaves! Tag me if you make it 😋
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