Chocolate Dough:

• 225g bread flour
• 175g water
• 25g cocoa powder
• 20g honey
• 50g active bubbly starter
• 6g salt

Peanut Butter Dough:

• 225g bread flour
• 175g water
• 25g peanut butter powder
• 50g active bubbly starter
• 6g salt

Inclusions:

• Mini Reese’s peanut butter cups (or full sized chopped up)

Start by weighing out starter into two separate bowls. Then add just water to one bowl and water and honey to the other bowl, and stir until milky. Next add the cocoa powder and flour to the bowl with the honey and the peanut butter and flour to the other. Mix with a spoon or dough whisk until a shaggy dough forms, then mix by hand until all flour is incorporated. Cover and rest for 1 hour.

While dough is resting, weigh out your salt and set aside so you do not forget to add it later.

After the 1 hour rest, add the salt to each dough and perform first round of stretch and folds. Then cover and rest for 30 minutes. You will perform 3 more sets of folds, each 30-45 minutes apart. On the final fold, you will put the doughs together in the same bowl, preferably a clear sided bowl so you can track rise.

Cover and finish bulk fermenting on the counter until dough has increased in size by about 75%.

Next, mist the counter and your hands with water, and dump dough onto the counter. Gently stretch it into a wide rectangle. Add mini Reese’s across the dough. Then tri-fold the rectangle, add some more Reese’s, and roll up the dough log. Then using your cupped hands pull it towards you to build surface tension.

Transfer seam side up to a banneton or tea towel lined bowl dusted with rice flour. Cover and cold proof in the fridge for 12-24 hours (I do overnight).

Place your dutch oven in the oven, and preheat both to 450F. Once preheated, remove your dough from the fridge. Flip your dough onto parchment paper or a bread sling. Dust with rice flour, score, and carefully transfer to your dutch oven. Bake covered for 35 minutes, then lower temp to 400F and continue baking uncovered for 20 minutes (or until internal temp is 205-210F). Transfer to a cooling rack. Top with more mini Reese’s (optional). Cool completely before cutting.