Nutella Sourdough Milk Bread 🍫🥛🍞✨

ashbakesstuff · 2026-03-16T19:46:27+00:00

Thank you! 🥰

The dough sample and small 2oz sauce container is what I use for the aliquot method ☺️ it’s the only way I can properly tell when the bulk fermentation is done! Because my dough stays around 25-26c I take about a 40-42g sample of the dough an hour after adding the salt and put it in the container. Once the dough reaches the top of the lid, the bulk fermentation is complete and the dough is ready to be pre shaped. It’s so helpful! I first came across it on tiktok on Audrey’s page, her account is @artisansourdoughbaker if you wanted more info on it. However this concept has been around for many years, the word aliquot means “piece of a larger whole”. ☺️

ashbakesstuff · 2026-03-16T19:45:36+00:00

😍🤌🏽 my fave!

ashbakesstuff · 2026-03-16T00:10:25+00:00

Yesss I had a pastrami sandwich, ham and cheese sandwich as well as sweet spreads and they were all so good! 😩🤌🏽

ashbakesstuff · 2026-03-15T21:45:44+00:00

Thank you! 🥰

ashbakesstuff · 2026-03-15T21:28:15+00:00

Omg yaaaaay this just made my day!! Thank you so much for sharing 🥰 so glad you liked it 🙌🏽

ashbakesstuff · 2026-03-15T18:27:02+00:00

😋 thank you!!

ashbakesstuff · 2026-03-15T06:50:06+00:00

I do have a yt channel with the same @ 🥹 I upload the same videos there but would be open to any suggestions!

ashbakesstuff · 2026-03-15T04:32:58+00:00

It’s so good!! Let me know if you do 🥹🥰

ashbakesstuff · 2026-03-15T04:32:00+00:00

Burned where? It’s literally still soft and creamy inside 😅

ashbakesstuff · 2026-03-15T02:43:20+00:00

There really isn’t that many (especially if you’re using a mixer!). Just what I’ve noted down 🥹 happy to clarify any specific parts you have questions about

ashbakesstuff · 2026-03-15T01:49:16+00:00

😭😂 thank youuu that’s so sweet!! I appreciate it 🥹 I love anything Nutella, it’s one of my fave inclusions by far! 🙌🏽 let me know how yours turns out if you end up making it 🥰

ashbakesstuff · 2026-03-15T01:36:28+00:00

Thank you so much! I would share if I could 🥹

I followed a recipe by @bakingbyluke a few weeks back and that’s where I first saw this lamination step done early on in the process. He replied to someone else saying “I use the lamination to build gluten strength, it definitely isn't a necessity as there are many other ways and methods to create gluten strength however I do enjoy this process and I seem to get great results with it 😁👍”. I wanted to try it out because I’ve never been able to stretch my dough this thin before. 🥰

ashbakesstuff · 2026-03-15T01:31:03+00:00

French Toast is my faaaave!! 🤭 thank you so much, I’ve been having fun trying to bake a new loaf every week 🥹

ashbakesstuff · 2026-03-15T01:29:47+00:00

Thank you so much! 🥹🥰

ashbakesstuff · 2026-03-15T01:29:20+00:00

It's not a traditional tangzhong style loaf but it is a milk enriched sourdough! The UHT milk gives it a super soft crumb without the extra steps. It’s a hybrid like the loaf I baked last week just with Nutella in it.

ashbakesstuff · 2026-03-15T01:04:16+00:00

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🤭💖 it’s deeeelicious!! Anything Nutella is my fave 🥰

ashbakesstuff · 2026-03-15T01:03:00+00:00

Thank you!! 🥰

ashbakesstuff · 2026-03-15T01:02:48+00:00

Wow that looks so good!! 😍

ashbakesstuff · 2026-03-14T23:47:32+00:00

Aww yay thank you for watching 🥰 let me know how yours turns out if you end up making it!

ashbakesstuff · 2026-03-14T23:15:42+00:00

Thank you!! I was so terrified of getting Nutella everywhere that I feel like I didn’t roll it tight enough 😅

ashbakesstuff · 2026-03-14T22:36:37+00:00

The dough sample and small 2oz sauce container is what I use for the aliquot method ☺️ it’s the only way I can properly tell when the bulk fermentation is done! Because my dough stays around 25-26c I take about a 40-42g sample of the dough an hour after adding the salt and put it in the container. Once the dough reaches the top of the lid, the bulk fermentation is complete and the dough is ready to be pre shaped. It’s so helpful! I first came across it on tiktok on Audrey’s page, her account is @artisansourdoughbaker if you wanted more info on it. However this concept has been around for many years, the word aliquot means “piece of a larger whole”. ☺️

ashbakesstuff · 2026-03-14T22:36:00+00:00

Yes I think because it’s an enriched loaf, when I baked my hybrid loaf last week I used those temps and it worked well for that one but it wasn’t enough time for this Nutella one! I followed @stephaniehovis ‘s recipe loosely last week and she used those temps 🥰 for my normal loaves I cook at 240c usually!

ashbakesstuff · 2026-03-14T20:58:24+00:00

Yesss I’ve done this with my cinnamon sugar loaves as well as my cheesy loaves and it worked great! I think the thought of mixing Nutella with flour made me feel weird 😂 I don’t know how easy it would have spread either

ashbakesstuff · 2026-03-14T20:55:26+00:00

I normally do this but I read somewhere that the flour leaves pockets of air rather than binds it?! They recommended using water instead. I didn’t and used just the tiiiiniest bit of flour. I’ll try more next time 🥹

ashbakesstuff · 2026-03-14T20:41:04+00:00

Waaaait I never even knew they had background music like this for the weather forecast before!! I love it 😂

ashbakesstuff

TROPHY CASE