Dark chocolate and peanut butter. Could there be a better combination? What’s unique about this sourdough is that dark cocoa powder is added to the dough. It’s rich and chocolaty, and it gives the loaf the most beautiful color. While this loaf is not necessarily sweet aside from the peanut butter and chocolate chips, a whimsical dusting of powdered sugar blankets the almond-adorned crust. This smells so good that you’ll want to eat the dough.
About the Dough: After mixing, this dough will start out very stiff, due to the cocoa powder. But after a long rest—go for the full hour if you have the time—it will become incredibly soft and supple. The final loaf will feel a bit heavier than most to account for all of the delicious fillings.
Ingredients
Dough
- ¼ cup (50 g) bubbly, active starter
- 1½ cups plus 1 tbsp (375 g) warm water
- 4 cups (480 g) bread flour
- ¼ cup (20 g) cocoa powder
- 1½ tsp (9 g) fine sea salt
Fillings
- ½ cup (90 g) peanut butter chips
- ½ cup (90 g) semi-sweet chocolate chips
- 1½ cups (180 g) flaked almonds
- Powdered sugar, for dusting
How to Make It
- A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use Make The Dough
- In a large bowl, whisk the starter and water together with a fork. Add the flour, cocoa powder, and salt. Mix to combine, then finish by hand to form a rough dough. It will feel very dense and sticky. Cover with a damp towel and let rest for 45 minutes to 1 hour. Replenish your starter with fresh flour and water, and store according to preference. Add The Fillings
- After the dough has rested, add the peanut butter chips and chocolate chips to the bowl. Gently knead the fillings into the dough to incorporate, about 1 minute. Bulk Rise
- Cover the bowl with a damp towel and let rise until double in size, about 8 to 10 hours or more, at 70°F (21°C). The dough will look puffy and nicely domed when ready. Shape The Dough and Coat with Almonds
- Remove the dough onto a lightly floured surface. Shape it into a round and let rest for 5 to 10 minutes. Meanwhile, line an 8-inch (20-cm) bowl or proofing basket with a towel and set aside. Spread the almonds on a damp kitchen towel.
- With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Then lightly brush the surface and sides of the dough with water. Using a bench scraper, place the dough onto the almonds, wet side down. Lift up the sides of the towel and rock it back and forth to coat the dough. Place the dough into your bowl, seam side up. Second Rise
- Cover the dough, and let rest until puffy but not fully risen, about 30 minutes to 1 hour.
- Preheat your oven to 450°F (230°C). Cut a sheet of parchment paper to fit the size of your baking pot.
- Right before baking, place the parchment over the dough and invert the bowl to release. Use the parchment to transfer the dough into the baking pot. Note: This dough is generally left unscored, although it can be scored, if you prefer. Bake
- Bake the dough on the center rack for 20 minutes, covered. Remove the lid, and continue to bake for 40 minutes. Transfer the loaf to a wire rack and cool for 1 hour before slicing. Dust liberally with powdered sugar to serve.
- This loaf will stay fresh up to 1 day, stored in a plastic bag at room temperature.