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Nutella Sourdough Bread

Swirled Nutella Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 500g bread flour
  • 350g water (85°F / 29°C)
  • 100g active sourdough starter
  • 30g granulated sugar
  • 8g fine sea salt
  • 40g unsalted butter, softened
  • 150g Nutella

Method
 

  1. Combine flour, water, starter, sugar, and salt in a bowl and mix until shaggy. Cover and rest 30 minutes.
  2. Knead in the butter until smooth and elastic, about 6 to 8 minutes. Bulk ferment for 3 to 4 hours with 3 sets of stretch and folds spaced 30 minutes apart.
  3. Pat the dough into a 12x8 inch rectangle, spread Nutella evenly, and roll tightly from a short end. Place seam-side down in a greased 9x5 inch loaf pan.
  4. Cover and proof until the dough rises about 1 inch above the rim, 1½ to 2 hours.
  5. Bake at 375°F (190°C) for 40 to 45 minutes. Cool 10 minutes in the pan, then transfer to a rack to cool completely before slicing.

Notes

Plan for 5 to 6 hours of inactive rise time: 30 minutes for the initial rest, 3 to 4 hours for bulk fermentation, and 1½ to 2 hours for proofing. If your kitchen is cool, the loaf will need longer at each stage.