Ingredients:

• 500g bread flour
• 100g active bubbly starter
• 50g peanut butter powder
• 25g honey
• 1 medium banana (~100g), mashed
• 300g water
• 10g salt

Inclusions:

• Reese’s peanut butter cups, chilled and chopped up (amount is up to your preference)

In a large mixing bowl, add sourdough starter, water, an honey. Stir with a spoon until milky. Add in mashed banana and stir again. Then add peanut butter powder and flour, and mix with a spoon until a shaggy dough forms. Then continue to mix with your hand and/or a bowl scraper until all flour is incorporated. Cover and rest for 1 hour. Weigh salt in a separate dish and set near mixing bowl so you do not forget to add it later.

After 1 hour, add salt and perform the first stretch and fold. Cover and rest for 45 minutes. Perform 3 more folds, 45 minutes apart. Then transfer to a clear container and cover to finish bulk fermenting until dough has risen by about 75%.

Lightly spritz your counter with water, and turn dough out for shaping. Stretch dough into a wide rectangle, being careful not to tear it or degas too much.

Sprinkle chopped Reese’s over then entire rectangle. Fold one short side over about 1/3 of the way. Add more Reese’s. Fold the other short end over so the dough is tri-folded. Add more Reese’s again. Then tightly roll it up onto itself, gently pressing the sides together to keep all of the tasty Reese’s in.

Using your cupped hands and a push/pull motion, rotate the dough to creat surface tension.

Transfer dough into a rice flour dusted banneton or bowl lined with a tea towel, seam side up.

Bake right away, or cover and cold proof in the refrigerator for up to 24 hours (I do overnight).

Preheat oven and Dutch oven to 450F. When they are preheated, remove your dough from the fridge and flip it onto a bread sling or parchment paper.

Dust with rice flour, score, and place into Dutch oven. Bake covered for 30 minutes. Then remove lid and lower temp to 400F. Continue to bake uncovered for 20 minutes, or until internal temp is 205-210F.

Cool completely before cutting.