Peanut Butter Swirl Sourdough Bread (Edit recipe)

Autolyse

1. Mix together lukewarm water and sourdough starter. Add in brown sugar and vanilla. Mix until sugar has disolved.
2. Mix in flour until a shaggy dough forms.
3. Cover and rest 1 hour.

Salt & Hydration

1. Dimple the dough, add 10 g salt and 20 g water, then work in until absorbed. Cover, let sit 30 minutes.

Stretch & Folds

1. Perform 4 rounds of stretch & folds, spaced 30 minutes apart

Bulk Fermentation

1. Cover and allow to rise until 30–40% increased in volume (depending on dough temperature), about 3–5 hours.

Peanut Butter Lamination

1. Lightly flour the surface, gently stretch dough into a large rectangle.
2. Use about 1/3 of the peanut butter at this stage. Using a spoon, place small dollops of peanut butter across the surface of the dough—about 2 teaspoons at a time, spaced out. Gently spread each portion slightly with the back of the spoon. Do not aim for full coverage; leaving areas exposed helps maintain dough structure and creates a beautiful swirl once baked.
3. Fold: Fold the bottom third of the dough up over the middle, then spread more peanut butter on top of that fold.
4. Fold Again: Fold the top third down (like a letter or tri-fold), adding and spreading the last of the peanut butter.

Shape & Proof

1. Roll & Tighten: Gently roll the dough from one end to the other, building tension and sealing the peanut butter inside. Shape into boule or batard. Place seam-side up in a floured banneton.
2. Cover and refrigerate overnight (12–16 hours).

Bake

1. Preheat oven with Dutch oven to 450°F for 30 to 60 minutes.
2. Score dough, place in preheated dutch oven, bake covered for 30 minutes.
3. Reduce heat to 425°F uncover, and bake another 20–25 minutes until golden brown and crisp.

Cool & Serve

1. Cool on a wire rack at least 1–2 hours before slicing.