Sourdough Peanut Butter Chocolate Chip Sourdough Recipe

A rich sourdough loaf with peanut butter flavor, buttery layers, and optional chocolate and cinnamon swirl.

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Step 1

1. In a large bowl combine the active sourdough starter, honey or brown sugar, peanut butter powder, water, salt, and bread flour. Mix until fully incorporated. Cover and let the dough rest for 1 hour.

Step 2

2. Begin your stretch-and-fold process. During the first stretch and fold, grate one stick of butter into the dough and gently incorporate it.

Step 3

3. Place the dough in the refrigerator for 30 minutes between each stretch and fold. Repeat this process for a total of four stretch-and-fold cycles.

Step 4

4. After the stretch-and-fold process is complete, allow the dough to sit at room temperature for bulk fermentation. This dough may ferment more slowly than typical sourdough, so allow extra time until the dough is properly risen and airy.

Step 5

5. Once bulk fermentation is complete, prepare to shape the dough as you would a traditional sourdough loaf.

Step 6

6. If using the optional filling, mix the flour, softened butter, brown sugar, and cinnamon together to form a spreadable mixture. Stretch the dough into a rectangle, spread the mixture evenly over the surface, and roll the dough similar to a cinnamon roll. Add dark chocolate chips if desired.

Step 7

7. Place the shaped loaf into a proofing basket and refrigerate for the final cold ferment following your normal sourdough process.

Step 8

8. Bake the loaf in a preheated Dutch oven or bread baker according to your usual sourdough baking method.

Step 9

9. When the bread finishes baking, leave it inside the baker for about 10 minutes so the melted butter can absorb back into the loaf.

Step 10

10. Transfer the bread to a cooling rack and allow it to cool before slicing.

Step 11

Tip: Feel free to experiment with the inclusions—cinnamon, brown sugar, and chocolate chips make wonderful variations. Have fun with it!