When I was trying to decide what loaf would be perfect representation for the month of February, I knew it had to be chocolate. I decided that this rich and decadent chocolate sourdough stuffed with peanut butter chips would be a delicious Valentines Day treat. It’s naturally fermented, a little sour, a little sweet, a little bitter from the chocolate, and a perfectly balanced loaf.

❤️ Why You’ll Love Peanut Butter Chocolate Loaf

This loaf is the perfect balance of flavors, a little sweet from the peanut butter chips, a little sourdough from the natural fermentation, a little bitter from the cocoa, and a lot delicious. It’s also the perfect chocolate sourdough loaf base, so if you want to add more chocolate chips and leave the peanut butter chips out entirely, you can do that.

🍲 Ingredients

Sourdough Starter – Behind every great loaf of sourdough bread, is a great sourdough starter. This is the leavening agent of bread. Feed your starter a 1:3:3 ratio in the morning (ex. 1/3 cup starter + 1 cup flour + 1 cup water), and in the afternoon when you’re ready to assemble your dough, your starter will be peaked, active, bubbly, and ready to make great bread.

Water – Room temperature, filtered water is best.

All-purpose flour – No matter how much, or how little you bake, usually everyone has a bag of all-purpose flour in their pantry. Just make sure it’s unbleached.

Cocoa Powder – unsweetened cocoa powder

Honey – A way to naturally add sweetness to the loaf without using processed sugar.

Salt – I use pink Himalayan salt for all of my recipes. But use what you have.

Peanut Butter Chips – Organic peanut butter chips, or reeces is great too 🙂

👩‍🍳 How to Make Peanut Butter Chocolate Loaf

  • In the morning, feed your sourdough starter.
  • In the afternoon, assemble your dough.
  • In a large mixing dowl, mix together your bubbly, active sourdough starter with water until it has fully dissolved and turns into a milky liquid.
  • Add in the flour, cocoa powder, honey, and salt. Mix with a dough whisk until a shaggy dough forms. Cover and let rest for one hour.
  • After one hour, add 1 – 1/2 cups of peanut butter chocolate chips directly into the bowl.
  • Pull the sides of the dough up and towards the middle, rotating the bowl each time until a semi – smooth ball forms. Cover and let rest for one hour.
  • Perform 2-4 more stretch and folds every 30 minutes to 1 hour apart. This will help develop and strengthen the gluten in the dough resulting in a beautiful inside crumb.
  • Cover with a damp bowl cover or tea towel and let it rest on the counter over night for the bulk fermentation.
  • In the morning, turn your dough over onto a lightly floured surface. Stretch the dough into a large rectangle. Fold the sides of the dough towards the middle. Roll the dough together into a ball shape. Let rest for 20 minutes.
  • Push the dough up and pull down creating tension on the surface. Transfer to a floured banneton, cover, and place into the fridge for at least two hours.
  • When you are ready to bake, preheat a Dutch oven at 450 degrees for at least 20 minutes. Turn your dough over onto a bread mat for piece of parchment paper. Score the surface of the dough with a sharp blade and carefully place into your HOT Dutch oven.
  • Bake with the lid on for 23 minutes, remove the lid and bake for another 23 – 25 minutes (depending on how crispy you like the crust of your bread)
  • Let cool completely on a wire rack, slice and enjoy with butter and honey. A smear of cream cheese, or extra peanut butter 🙂
peanut butter chocolate sourdough loaf

🪄 Tips and Tricks

  • Wet your hands before you do stretch and folds, so the dough doesn’t to them.
  • Feeding your starter a larger amount means it will take longer to peak, so if you need to put dough together later in the afternoon, feed it at least a 1:3:3 ratio.

🗒 Variations

This is a wonderful chocolate sourdough loaf base recipe, so you can add whatever you like during stretch and folds. White chocolate chips. Milk chocolate chips. Dehydrated strawberries. Even wild blueberries.

  • Double Chocolate Sourdough Loaf
  • Chocolate Strawberry Loaf


🗒 Bakers Schedule

In the morning, feed your starter.
In the evening, when your starter has peaked, assemble your dough and perform your stretch and folds.
Overnight, let your dough rest on the counter.
In the morning, divide your dough into two equal pieces, shape your dough, place it in your bannetons and either let it rest + bake it, or leave it in the fridge for up to 2 days.


🗒 Best served with

  • Dessert
  • Smear of cream cheese for breakfast
  • A side of chili

👝 How to Store Leftovers

Store your leftover sourdough bread in a brown paper bag either on the counter or in a bread box. Fresh sourdough bread will stay fresh for only 2 or 3 days.

🤔 Common Questions

Can I substitute the peanut butter chips for anything?

This is a wonderful chocolate sourdough loaf base recipe, so you can add whatever you like during stretch and folds. White chocolate chips. Milk chocolate chips. Dehydrated strawberries. Even wild blueberries.

How do I prevent the bottom of my loaf from burning?

To avoid burning the bottoms on your loaf, preheat your Dutch oven on top of a baking stone in the oven. The baking stone prevents the bottom of the bread from getting burnt. Also using a bread mat as opposed to just parchment paper bakes a difference.

Sliced chocolate peanut butter loaf
5 from 8 votes

Peanut Butter Chocolate Loaf

Print Recipe
A rich and decadent chocolate sourdough loaf stuffed with peanut butter chocolate chips.
Prep Time:4 hours
Cook Time:50 minutes
Fermenting Time:10 hours
Total Time:14 hours 50 minutes

Equipment

Ingredients

  • 100 grams bubbly, active starter
  • 380 grams filtered water
  • 450 grams all purpose flour
  • 50 grams cocoa powder
  • 50 grams honey
  • 8 grams salt
  • 1 cup peanut butter chocolate chips

Instructions

  • In the morning, feed your sourdough starter.
  • In the afternoon, assemble your dough.
  • In a large mixing dowl, mix together your bubbly, active sourdough starter with water until it has fully dissolved and turns into a milky liquid.
  • Add in the flour, cocoa powder, honey, and salt. Mix with a dough whisk until a shaggy dough forms. Cover and let rest for one hour.
  • After one hour, add 1 – 1/2 cups of peanut butter chocolate chips directly into the bowl.
  • Pull the sides of the dough up and towards the middle, rotating the bowl each time until a semi – smooth ball forms. Cover and let rest for one hour.
  • Perform 2-4 more stretch and folds every 30 minutes to 1 hour apart. This will help develop and strengthen the gluten in the dough resulting in a beautiful inside crumb.
  • Cover with a damp bowl cover or tea towel and let it rest on the counter over night for the bulk fermentation.
  • In the morning, turn your dough over onto a lightly floured surface. Stretch the dough into a large rectangle. Fold the sides of the dough towards the middle. Roll the dough together into a ball shape. Let rest for 20 minutes.
  • Push the dough up and pull down creating tension on the surface. Transfer to a floured banneton, cover, and place into the fridge for at least two hours.
  • When you are ready to bake, preheat a Dutch oven at 450 degrees for at least 20 minutes. Turn your dough over onto a bread mat for piece of parchment paper. Score the surface of the dough with a sharp blade and carefully place into your HOT Dutch oven.
  • Bake with the lid on for 23 minutes, remove the lid and bake for another 23 – 25 minutes (depending on how crispy you like the crust of your bread)
  • Let cool completely on a wire rack, slice and enjoy with butter and honey. A smear of cream cheese, or extra peanut butter 🙂

Notes

This recipe can be made without the peanut butter chocolate chips, and instead milk chocolate or white chocolate chips. This is a great chocolate loaf base that can be made into whatever you like! 

Nutrition

Calories: 317kcal | Carbohydrates: 69g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Sodium: 524mg | Potassium: 211mg | Fiber: 5g | Sugar: 7g | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 5mg
Course: Side Dish
Cuisine: American
Keyword: Bread, Chocolate, Sourdough
Servings: 6
Calories: 317kcal

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Recipe Rating




14 Comments

  1. What about putting a layer of peanut butter instead of the peanut butter chips before shaping it into the final boule and before the bulk rise?

  2. I’m planning on making this for my boyfriend’s birthday coming up to make french toast with for a decadent b-day breakfast, can’t wait!

  3. 5 stars
    Here to say I LOVE YOU! And holy moly this bread is heaven. Light, chewy, crusty, sweet, sour, marvellous in every way. Was easy to bring together and I used butterscotch chocolate chips that’s what I had and my god so happy I doubled the recipe so I can gift one. Thank you for sharing, can’t wait to make again!

  4. Okay dumb question but do I need to let the dough sit on the counter after it’s been in the refrigerator for 2 hours to come to room temp before i bake? Or can I just preheat my oven and when I’m ready pull it out of fridge and into Dutch oven?

  5. 5 stars
    This was absolutely outstanding! I used milk chocolate chips instead of peanut butter (couldn’t find pb chips anywhere) so it ended up being a double chocolate loaf. It was light and airy and SO flavorful!

  6. 5 stars
    We love this loaf! I’ve made it twice now with simple chocolate chips and that seems to be the family favorite. I’m curious about cutting the single loaf into two smaller loaves for gifts. Would that change any of the chilling or baking time?

  7. 5 stars
    I’ve made this with chocolate chips, without any inclusions, and with dehydrated strawberries and it has come out PERFECTLY every time. This is a fantastic recipe! I was having some issues with the bottom burning, so I put some semolina flour under my parchment (not touching the dough, just between the pan and the paper) and it worked perfectly if anyone is having that issue.

  8. 5 stars
    All of your recipes are so so good! This one might be a favorite among my 3 boys. Came out perfect. Directions were easy to follow and not over complicated. Thanks for doing what you do and making it easier for me as a new sourdough baker!