PB&J Swirl Sourdough Loaf
PB&J Swirl Sourdough Loaf

PB&J Swirl Sourdough Loaf

Swirl together delicious jam and peanut butter flavored doughs to make this beautifully marbled loaf bursting with flavor. Pile up with more peanut butter and jelly for the ultimate PB & J.

Prep: Feed sourdough starter with 100 grams of flour and water 12 hours before baking

Baked Delights Round
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME50-55 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL8 Hours, 50 Minutes

INGREDIENTS:

For the peanut butter dough:

  • 75 grams sourdough starter
  • 175 grams water, slightly warm
  • 50 grams smooth peanut butter
  • 250 grams all purpose flour
  • 5 grams salt

For the jam dough:

  • 75 grams sourdough starter
  • 150 grams water,slightly warm
  • 50 grams raspberry jam
  • 260 grams flour
  • 5 grams salt

METHOD:

  1. To make the peanut butter dough: Mix the sourdough starter, water, and peanut butter together with a whisk until well combined.
  2. Mix through flour and salt with a dough whisk and knead with your hands to make a smooth dough ball. Cover and leave to rise 1 hour.
  3. To make the jam dough: Mix sourdough starter, water and ham together with a whisk. Mix through flour and salt with a dough whisk. This dough will be wetter than the peanut butter dough.
  4. Cover and leave to rise 1 hour.
  5. After the doughs have rested, perform your first set of folds. The jam dough can be sticky and either coil folds or slap and folds are effective methods to knead wet doughs.
  6. The peanut butter dough can be folded using stretch and folds. Pick up and edge of the dough, fold over and press into the middle. Rotate bowl 90 degrees and repeat.
  7. Cover and rise a further hour then repeat another set of folds on both doughs. Rest 30 minutes.
  8. Tip out the peanut butter dough and stretch into a rectangle. Repeat with the jam dough as best as possible.
  9. Layer the jam dough on top of the peanut butter dough. Fold the top third down, then the bottom third up like an envelope. Starting at the short end, roll up unto a ball and place into a bowl.
  10. Leave to bulk ferment 2-3 hours, or until the dough has risen and domed and there are bubbles on the surface.
  11. Preshape: Tip out into a clean bench and stretch into a rectangle. Preshape the dough into a ball by grabbing the edges and folding up into the middle. Flip over and rest, fold side down, for 20 minutes.
  12. Shape: Using a bench scraper, flip the dough over and do your final shaping. Stretch out gently into a rectangle. Starting with two corners closest to you, fold up and into the dough.
  13. Repeat with the middle part of the dough, then grab the bottom and stretch up and over, rolling up into a log. Push and pull against the bench a few times to maximise tension then place in a well floured oval banneton. Cover with plastic wrap. Cold ferment in the fridge overnight.
  14. When ready to bake: Preheat the Krustic in the oven to 450°F (230°C) for 40 mins to an hour. Tip dough out onto silicon sling and score.
  15. When Krustic is preheated, place loaf inside Kustic, add lid and bake 30 minutes.
  16. Remove lid, lower heat to 425 and bake a further 20-25 minutes until perfectly golden brown.

GALLERY:

NOTES:

  • Lower the heat once the first bake is done so the sugars dont caust the crust to burn too much.
  • Use any kind of jam you have.
  • Any regular smooth peanut butter will work, avoid the natural butters which tend to separate and can be hard to incorporate. 
  • Folds: Use your preferred type of fold, coil, stretch and folds, slap and folds, based on your individual dough and how it feels. The natural variation in jams and peanut butters can cause variations in stickiness in different doughs so do what feels right.Â