Ingredients:

• 450g bread flour
• 75g peanut butter powder
• 375g water
• 100g active, bubbly starter
• 11g salt

Inclusions:

• Jelly/jam/fruit preserves
• Creamy peanut butter

In a large bowl, add your starter and water. Mix them together until milky. Then add the bread flour and peanut butter powder and mix using a spoon or dough whisk until shaggy dough forms. Wet hands with water, and continue to mix and kneed dough by hand for several minutes until all flour is wet, and dough becomes less sticky. Scrape the side of the bowl and cover. Weigh salt into a separate dish and place near the bowl with your dough. Rest for 1 hour.

After 1 hour, add salt and perform your first round of stretch and folds. Cover and rest again for 30-45 minutes. Perform three more stretch and folds or coil folds (personal preference) spaced 30-45 minutes apart.

Before the final fold, mist your counter with water and stretch your dough into a wide rectangle, being gentle so it doesn’t tear. Then use a rubber spatula to spread a thin layer of your jelly across the rectangle, leaving about an inch around the edges. Then roll the dough up into a long dough log, and then roll that up again. Place this into a clear container, I use this one with measurement lines on the side. Cover and continue to bulk ferment until the dough has grown by ~75%.

Mist your counter with water, and gently dump your dough out. Then gently stretch it into a wide rectangle, and use a rubber spatula to spread a thin layer of more jelly across the rectangle. Next, microwave a couple of spoon fulls of peanut butter in 10-15 second increments until it is able to be drizzled. Drizzle it across the rectangle.

Trifold the rectangle, and then add a little bit more peanut butter and jelly to the dough log. Next, roll that up, pinching the edges to keep all the good stuff in, I then cup my hands, and gently rotate my dough towards me with a pulling motion to build surface tension.

Dust your banneton, or tea towel lined bowl, with rice flour. Flip your shaped dough into your container seam side up. Cover and refrigerate for 12-24 hours (I usually do overnight).

Preheat your oven and dutch oven to 450F. Remove your dough from the fridge after the oven is preheated. Flip onto parchment paper or bread sling, dust with rice flour, and score. Bake in your dutch oven covered for 35 minutes. Then remove the lid and lower the heat to 400F. Bake at 400F for an additional 20 minutes, or until internal temperature is 205-210F. Cool for at least 2 hours before cutting.