Forgive the big black strip in the middle I had to grab this from my snaps (this monster is now sitting in my fridge and I’m afraid to touch it again since it already capsized once)
This comedy of errors is my attempt to add peanut butter and jelly to a loaf. I’ve only ever explored inclusions before in the form of actual solids like jalapeño cheddar or something and I wasn’t really prepared for so much moisture. I finally got it into the banneton after a long fought battle and when I flipped it over this mess was waiting for me. I tried to seal the PB&J in the dough but it seems like the more I touch it, the more the dough sort of breaks open. (I’ll also add this dough fully doubled overnight more than normal, not sure if that affects things?) my question is surrounding the baking. Should I even try or is this gonna result in disaster? will the high sugar content of the jam cause stickage on the parchment paper? This happened to me once before with a brioche. That parchment was a crappier brand so maybe that’s why but it wound up fully cemented. I didn’t know if anyone has any tips on baking a very wet loaf/getting it to not stick to parchment.
My ingredients and steps:
Ingredients
500g bread flour
375g water
150g starter (oops too much fell in)
9g salt
Jar of peanut butter
Half jar of red raspberry jam
Steps
- Mix starter and water together
- Add flour and salt and mix
- Every 30 minutes perform a stretch and fold. Do this 4 times
- Bulk Fermentation – cover with a damp towel and keep in a warm place for about 8-10 hours
- Shape – stretch on floured surface into a rectangle
- Nuked the peanut butter in the microwave for ~15sec
- Spread peanut butter and jelly on rectangle, fold one third over and spread PB&J on the bare section, fold other third over and spread PB&J again, roll up and place in banneton
- Proof in fridge for at least 24 hours
- Place Dutch oven into oven and heat oven to 500 F
- Flips the dough onto floured parchment and cut a long score into dough
- When it’s done preheating, lower oven temp to 450 F
- Bake for 30 minutes
- Take off lid and bake for another 15 minutes.
Thank you for any help!
by rifoka
35 Comments
A whole fucking jar of peanut butter!? Lmao. Absolutely wild. I have no idea what’s gonna happen but I feel like your best bet is to bake it in a loaf pan, no need to preheat it. It’ll help maintain structure. This thing is gonna pancake in a Dutch oven. It’s probably going to take a lot longer to cook as well with all that moisture. Keep another bread pan on-top as a lid pull after 30 mins and check the temp. Bake with the lid off when you feel comfortable to develop a thicker crust.
I would put flour down on the parchment paper before flipping the dough onto it. That way there’s a layer which will make sticking less likely. I’d also probably keep the lid on the entire bake so there’s was less risk of the sugar burning.
Only one way to find out
Is it a haggis?
Full jar of peanut butter and half jar of jam😭 there’s more condiment than flour
OP please update us once it’s out of the oven I can’t wait
Please post the results. I NEED to see how this will end up looking after baking 😂
I need to know what the texture is going to be like!
I made a hot honey and fig loaf yesterday, that looks similar, and I just made sure to flour the loaf before I put it on the parchment paper, and then floured the top, and then I gave it a simple score cause it was trying to fall apart and then immediately put it in the oven. I already knew it wasn’t going to rise too much because of the sugar and it turned out pretty good. So I say just bake it and see what happens.
I made a similar explosion with cinnamon and brown sugar and butter accidentally using twice the amount of butter as I was supposed to. It came out bomb. Bake it anyway just put a bunch of parchment down in your Dutch oven(what I would do) and throw some ice cubes in there to trap steam. I bet it’ll be messy but good. Update us!
I’m so curious to see how this turns out. For a future loaf, can I suggest spreading peanut butter on wax paper and then freezing it? It will create a solid-ish sheet of peanut butter that you can then place on your dough during shaping. You can spread the jam on top of that and then roll up the loaf to create a pb&j swirl
Hahaha amazing, be sure to report back whatever happens
That looks NSFW.. 🤣
..and I’m here anxiously awaiting an update..
Please let us know what comes out of this loaf , we need to know , for science purposes 😅
I thought it was a cranberry apple loaf. Lmao.
I think it’s probably better to apply the PB&J after you bake it
Please post yhe end result i want to see, eagerly wanting to see
I mean. You already made it. Might as well bake it for science, at the least
This looks like a swaddled peanut butter baby and I really wanna see how it bakes
I really really want to see how this turns out, and if it turns out not disastrously I want to make it
Number one rule in making sourdough
You always bake.
Best case scenario— you come out with a decent loaf, I have seen literal liquid loaves somehow come out surprisingly edible. (If you look at my Lemon blueberry post, someone’s dough was straight goop and they some how saved it 😂)
Worst case scenario you end up with a hilarious monstrosity that we can all laugh at together in the comments.
Either way I’m SAT waiting for the outcome on this bad boy lol
I’ve seen one girl on Facebook who STUFFS her breads with wet inclusions. They’re always a mess, yet somehow turn out mostly ok. Not going to lie her videos are a bit uncomfortable to watch because so much is happening.
here for the update pic 🥲
Any update??
I’m saving my spot for an update. I was in absolute witch cackling tears at the whole jar of PB, but also, this sounds good, and I need to know if it’s a success and add it to my make list.
Please post an update lol
Good reference is a girl on TikTok called Gigi. She goes buck wild with her loaf creations, and pretty much every one looks like a disaster but apparently bake great and taste amazing 😂
I say giv’er hell and bake it! Send pics!
I wanna see.. share an update?
I’d recommend you use dehydrated strawberries instead of jam next time but I like the idea. Hope it turns out.
Please post an update after you bake it! I have no idea what’s gonna happen but I imagine even if it flattens it’ll at least taste good?
Hi All!
Thank you soooo much for all the responses! I’ve baked the Frankenloaf and will send pics when I can safely cut it open. Currently it’s still a little hot, but promising! I don’t see a way to edit this post, but maybe I’m missing something (my Reddit skills are about as good as my inclusions-in-sourdough skills) so I will update with a picture comment soon, like maybe a couple hours.
Bake longer than you think you need to. I tried a PB honey loaf and the outside looked ok but was still kinda raw in the middle.
Update me when this bakes lol
Uodate?:D
RemindMe! 1 day
Okay, I’m back again! Thank you all again for the tips and advice. It’s been really helpful! Based on your feedback this is what I ultimately did…
Baked it in a loaf pan rather than a regular Dutch oven. Since I only had one pan, I made a tinfoil hat for it to act as a lid. I also floured the crap out of it especially where the jam leaked through. Baked it at 450, tin hat on, for 45 minutes then it was hat off for 15. I went by internal temp rather than just time since it’s so wet and weighs about 100 pounds so I think that’s what the times wound up being.
So somehow against all odds, Frankenloaf is actually edible!
The loaf pan definitely kept it from becoming a hardened pile of ooze. All the flour I packed on it kept the jam from cementing itself to the parchment/pan. It did also make a sort of strange jam paste in areas where the extra jam escaped. In one spot some jam did still literally explode out into the bottom of the pan.
The downside of this loaf is that the crust is too crusty, it’s basically burnt. It has the consistency of those pita chips that always seem like they might break a tooth. One you chip off the outer shell of the bread, which I guess is crust, it works. Because of this, it’s sorta difficult to slice. Most of the inclusions went to the outer edge of the dough, I probably could’ve dispersed those a bit better so more was concentrated in the middle. Other than that, I think it kinda worked! Could’ve been better but could have been worse ¯_(ツ)_/¯! Thanks for joining me on this journey.
https://preview.redd.it/0ux3yjqjm2mf1.jpeg?width=5712&format=pjpg&auto=webp&s=4fb78fcf9a9582fe0ec036d64aea3ed101db93f2
It does actually tasted like PB&J sandwich just in a slice of bread if you want that, or I guess you could just spread a layer of peanut butter and jelly on a slice of sourdough as someone here said😂
I bet it turns out fine! Show us the outcome