Clearly everyone’s favorite chocolate cookie and instantly recognizable flavor when added to any food item. I personally am a fan of the double stuffed --- perfect mix of cookie to filling ratio to satisfy my sweet craving.
October 20, 2020
Sponsored by Mondelez International Foodservice
Sponsored by Mondelēz International Foodservice
Barry Zelickson, Big Thrill Factory, Oakdale, Minnesota
Description: Traditional sourdough bread with a twist becomes a great breakfast, snack and dessert treat
Ingredients
750 grams bread flour
250 grams whole wheat flour
800 grams water
300 grams OREO cookie pieces
90 grams cocoa powder
200 grams sourdough leaven
18 grams fine sea salt
90 grams brown sugar
35 grams honey
Serving Size:
2 bread loaves
Number of Servings:
24 - 50 depending on how it is sliced
Directions:
Mix all of the ingredients; 60-minute rest
1 - Stretch and fold; 30-minute rest
Add OREO cookie pieces ( add ¼ each fold)
One more stretch and fold 30-minute rest
Three coil folds, with 30-minute rests between
Divide and pre-shape; 20-30-minute rest
Final shape; rest anywhere from 8-24 hours
Bake in a Dutch oven
Convection bake at
450 F covered 25 minutes
400 F uncovered for 15 minutes.
Barry Zelickson, Big Thrill Factory, Oakdale, Minnesota
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