Peanut Butter Crunch Sourdough Loaf

Ingredients

Dough

• 100g active, bubbly starter

• 350g warm water

• 500g bread flour

• 50g PB2 powdered peanut butter

• 7g salt

• around a 1/3c Planters honey roasted mixed nuts
  

NOTE: This dough is not super peanut buttery it's more of a peanut butter flavored bread with the honey roasted nuts to add texture and flavor. BUT if you'd like to experiment a little bit you could add more of the powdered peanut butter or even add fresh peanut butter in between the layers when shaping (I'm more than likely going to try this next :)).

Directions

1. In a large bowl add warm water and starter. Mix until combined.

2. Add flour, salt and PB2 peanut butter powder. Mix to incorporate.

3. Combine everything until a shaggy dough forms. To fully incorporate the dough wet your hands and use them to fully combine everything. There should be no dry spots. Let sit for 35min.

4. Now that the dough has rested you'll want to wet your hands and do a set of stretch and folds. Cover and et sit for 30 min.

5. After the first set of stretch and folds I like to switch to coil folds. So for this step you'll wet your hands again and do coil folds. Cover and let sit for 30 min.

6. While the dough is resting take your honey roasted peanuts place them in a ziplock bag and crush them until they're a nice small size.

7. With this last set of coil folds you should now notice that the dough has a smoother consistency.

8. Let the dough continue bulk fermenting on the counter. This process can take anywhere from 3hrs-12hrs depending on multiple factors. You'll have a good idea of when your dough is finished bulk fermenting when you see larger bubbles on the top and it has a bit of a domed top.

9. Now flour your surface and turn the dough out onto the floured surface to start shaping the dough. Stretch the dough into a rectangle shape. At this point you'll want to sprinkle an even layer of the crushed nuts on top.

10. Then fold the left side into the middle and then the right side into the middle. Sprinkling more of the nuts in between each. Start from the bottom and roll the dough to the top. If some of the peanuts come through the dough that's totally fine!

11. Carefully shape the dough into a ball.

12. Once the dough is shaped flour the top and the tea towel you plan to use in your bowl. Then place the dough on top of the floured tea towel top side down. Sprinkle flour over the top, cover the dough and stick in the fridge to cold proof for 12-48 hours.

13. When you're ready to bake preheat the oven to 500 for an hour. I advise to stick your loaf in the freezer 15 mins prior to cooking. Then cut a piece of parchment paper and turn the dough out onto it. At this point you can flour and score the dough how you'd like. Place the parchment paper into your dutch oven with the lid on.

14. Turn the oven down to 450 and bake for 40 min. After 40 min remove the lid and continue baking for 12 min or until the bread is to your desired color on the top.

15. Remove your bread from the oven and off of the parchment paper and place on a cooling rack. Let the bread cool for at least 2 hours.

16. Enjoy!