Peanut Butter and Jelly Sourdough Bread
This classic sandwich walks into a loaf of sourdough bread. This sourdough inclusion bread recipe is filled with gooey peanut butter and jelly- Perfect for your picky kids or when you just have a craving for your favorite childhood sandwich.
Ingredients
Dough
- 300 g all purpose flour
- 210 g water
- 7 g salt
- 50 g sourdough starter bubbly and active (see note 1)
Inclusions
- 100 g peanut butter softened (see note 2)
- 80 g jam such as grape, raspberry or strawberry
Instructions
- In a medium bowl, mix all the dough ingredients (flour, water, salt and sourdough starter) using a bread whisk or a rubber spatula. Mix the dough for 3 minutes. Cover and allow to rest for 20 minutes.
- Perform a set of stretch and folds by grabbing the edge of the dough, lifting it until you feel maximum tension, and then folding it over on itself. Turn the bowl ¼ turn. Repeat this process until you have performed 4 sets of stretch and folds and completed a full turn around the bowl. Cover and let rest another 20 minutes.
- Perform 3 more sets of stretch and folds every 20-30 minutes.
- Once you have completed your stretch and folds, cover the bowl and allow to rest on your counter for bulk fermentation for about 5-10 hours.*Note that there is no exact time for this process. The temperature of your home and the temperature of your dough will largely contribute to the time it takes to complete bulk fermentation. In colder months, your dough will take longer to ferment, and in warmer months, it will be faster.When completed, your dough should increase in size by about 50-75%. The dough should appear dome-shaped and will slightly pull away from the edge of the bowl. You will notice the dough has multiple bubbles on the surface and appears light and fluffy.
- Once bulk fermentation is complete, turn your dough on a clean, lightly floured surface. Gently spread the dough out to form a large square. Spread about ⅔ of the peanut butter over the dough, then spread ⅔ of the jam or jelly on top.
- Roll the dough into cylinder.
- Spread the remaining 1/3 of the peanut butter and jelly over the top of the dough over the seam, then roll it up towards you to form a ball.
- Place the dough seam side down on the counter. Gently pull and twist the dough toward you on the counter to build some tension on the surface of the dough. Only do this 1-2 times to prevent the surface from breaking.
- Place the dough seam side up in a lightly floured banneton. Cover and refrigerate 1 hour.
- While the dough is resting in the fridge, preheat the oven to 450℉ with a 5 quart or larger dutch oven inside.
- Once preheated, remove the bread from the fridge and transfer it to a piece of parchment paper. Make a deep score in an X shape over the top of your bread. Transfer the bread to the preheated dutch oven, cover and bake for 15 minutes. After the 15 minutes is up, remove the lid and bake for an additional 15-20 minutes or until the crust is a deep golden brown. When done, remove the bread and transfer to a wire rack to cool completely before slicing.
Notes
Note 1: If your starter is generally active and you bake with it frequently, feed it the night before.
Mix 10 g of starter with 20 g of water and 20 g of flour. Cover and allow to rest overnight.
If starter is weak and has not been baked with recently, feed 2-3 times before baking or until it AT LEAST doubles.
Note 2: If your peanut butter is very stiff or stored in the fridge, soften it slightly by microwaving for about 10-20 seconds.
Nutrition
Calories: 245kcalCarbohydrates: 39gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 398mgPotassium: 118mgFiber: 2gSugar: 6gVitamin C: 1mgCalcium: 15mgIron: 2mg
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