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 100g of flour and 100g water 12 hours before baking.

Baked delights Round
PREP TIME4-5 hours + bulk and overnight fermentation
COOK TIME1 hour
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME12-24 hours (including overnight proof)

INGREDIENTS:

For the peanut butter dough:

  • 75g sourdough starter
  • 175g water, slightly warm
  • 50g smooth peanut butter
  • 250g bread flour
  • 5g salt

For the jam dough:

  • 75g sourdough starter
  • 150g water, slightly warm
  • 50g raspberry jam
  • 260g bread flour
  • 5g 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 jam 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 resting, perform the first set of folds on each dough. For the peanut butter dough: Use standard stretch-and-fold (lift one edge, fold over, rotate 90 degrees, repeat 4 times). For the Jam dough: this can be sticky; use coil folds or slap-and-folds as needed and use a dough scraper to make it easier to handle.
  6. The peanut butter dough can be folded using stretch and folds. Pick up an edge of the dough, fold over and press into the middle. Rotate the 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 into 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. 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, seam side down, for 20 minutes.
  12. To shape, fold the edges into the center, then roll the dough into a tight log. Use your hands to push and pull the dough against the bench to create surface tension. Place seam-side up into a well-floured banneton. Cold ferment in the fridge overnight.
  13. When ready to bake: Preheat your Krustic Dutch oven in the oven to 450°F (230°C) for 40 minutes to 1 hour. Tip dough out onto the Silicone Transfer Mat and score.
  14. Place the loaf inside the Dutch oven, and bake for 30 minutes covered.
  15. Remove lid, lower heat to 425°F and bake a further 20-25 minutes until perfectly golden brown.
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GALLERY:

NOTES:

  • Lower the heat once the first bake is done so the sugars don't cause 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. 
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