@jasminepheby_ — 29x breakout selling Biscoff Cheesecake Sourdough

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@jasminepheby_

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Biscoff Cheesecake Sourdough

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Biscoff spread (acts - used as filling and ingredient in bread, visible result is the bread's filling and flavor, creator describes its taste and texture, removing it would change the bread's flavor and appearance, removing it would change what happens in the video)nCream cheese (acts - used as ingredient in bread filling, visible result is the bread's filling, removing it would change the bread's flavor and appearance, removing it would change what happens in the video)nWhite chocolate chunks (acts - used as ingredient in bread, visible result is the bread's inclusions, removing it would change the bread's flavor and appearance, removing it would change what happens in the video)nBiscoff biscuits (acts - used as ingredient in bread filling and inclusions, visible result is the bread's filling and texture, removing it would change the bread's flavor and appearance, removing it would change what happens in the video)

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Biscoff Cheesecake Sourdough 🍪🤎✨nI’m actually in shock at how well this turned out!! 😮nIf you’re a Biscoff lover, you need to try this immediately 🤎nIngredients:nDough:n• 125g active startern• 395g watern• 525g strong white bread flourn• 10g saltnCheesecake filling:n• 100g full-fat cream cheesen• 40g Biscoff spreadn• 25g icing sugarn• ½ tsp vanillan• 2 Biscoff biscuits, finely crushednInclusions:n• 100g Biscoff spreadn• 8–10 Biscoff biscuits, roughly brokenn• 75g white chocolate chunksnMethod

Original caption

Biscoff Cheesecake Sourdough 🍪🤎✨ I’m actually in shock at how well this turned out!! 😮 If you’re a Biscoff lover, you need to try this immediately 🤎 Ingredients: Dough: • 125g active starter • 395g water • 525g strong white bread flour • 10g salt Cheesecake filling: • 100g full-fat cream cheese • 40g Biscoff spread • 25g icing sugar • ½ tsp vanilla • 2 Biscoff biscuits, finely crushed Inclusions: • 100g Biscoff spread • 8–10 Biscoff biscuits, roughly broken • 75g white chocolate chunks Method: 1. Mix the flour, water, starter and salt until combined. Rest for 1 hour. 2. Complete 4 sets of stretch & folds, 30 minutes apart. I do 2 stretch & folds followed by 2 coil folds. Add the Biscoff biscuits and white chocolate during the second set. 3. Leave to finish bulk fermentation. 4. Mix the cheesecake filling ingredients together and chill until needed. 5. Stretch the dough into a rectangle and spread over the warmed Biscoff spread, leaving a small border. Add dollops of cheesecake filling. 6. Fold, shape and pinch the seam well. Place seam-side up in your banneton and cold proof for 8–14 hours. 7. Bake at 240°C for 30 minutes covered, then 200°C uncovered until golden. Keep an eye on it — I baked mine for another 11 minutes. 8. Let cool, cut and enjoy 🤎✨ Check out my previous video for a full step by step and save this for your next bake 🥰 #sourdoughcutting #sourdough #sourdoughinclusions #sourdoughrecipe #biscoffrecipe