Name: Peanut Butter Cookie Cups Filled with Mini Reese’s Peanut Butter Cups Recipe
Prep time: 45 min
Cook time: 45 min
Total time: PT-497790H5M26S
Cuisine: French-inspired Artisan
Ingredients: 4 cups (500g) bread flour or all-purpose flour; 2 teaspoons (10g) salt; 1⅔ cups (375g) warm water; 1 cup (200g) active sourdough starter

↓ Jump to Recipe

This classic sourdough bread recipe produces a chewy, flavorful center with a crisp, golden crust. Made with simple ingredients including flour, water, salt, and a natural sourdough starter, it requires no kneading and is baked to perfection in a Dutch oven, offering a traditional artisanal loaf that's perfect for any occasion.

Ingredients You'll Need

A large white bowl filled with a smooth, pale dough that has risen and expanded above the rim. The dough surface is slightly uneven with small air bubbles and a shallow crack running across it. The bowl sits on a white marbled countertop next to two neatly folded beige kitchen towels with woven stripes stacked on top of each other. In front of the towels is a wooden spoon with a smooth, polished surface resting flat on the countertop. The background is softly blurred, showing a light, modern kitchen setting with warm overhead lights glowing. Photo taken with an iphone --ar 4:5 --v 7

Dry Ingredients

4 cups (500g) bread flour or all-purpose flour
2 teaspoons (10g) salt

Wet Ingredients

1¾ cups (375g) warm water
1 cup (200g) active sourdough starter

How to Make This Sourdough Bread

Step 1: Mix Flour and Water

In a large mixing bowl, combine 4 cups of flour with 1¾ cups of warm water and stir until a shaggy dough forms. Let it rest for 30 minutes to hydrate and activate the flour.

Step 2: Add Starter and Salt

After resting, add 1 cup of active sourdough starter and 2 teaspoons of salt to the dough. Mix thoroughly until fully incorporated.

Steps 3–11: Fermentation, Shaping, Proofing, and Baking

Initial Fermentation and Stretch & Folds: Cover the bowl with a clean towel or plastic wrap and let the dough sit at room temperature. Every 30 minutes for a total of 2 hours, perform stretch and folds by pulling one side of the dough upward and folding it over itself, turning the bowl a quarter turn and repeating the process four times in total.
Bulk Fermentation: After the final stretch and fold, cover the dough again and let it rise at room temperature for 6 to 8 hours until it doubles in size and becomes bubbly and puffy.
Shape the Dough: Gently transfer the dough to a lightly floured surface. Shape it into a round or oval loaf by folding and tucking the edges underneath, forming tension on the surface.

Proofing: Place the shaped dough seam-side up into a floured proofing basket or a towel-lined bowl. Cover and refrigerate the dough for 8 to 12 hours to develop flavor and improve texture.
Preheat the Oven and Dutch Oven: The next day, place a Dutch oven inside your oven and preheat to 450°F (232°C) to ensure it is thoroughly heated.
Prepare for Baking: Remove the dough from the fridge and carefully turn it out onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor blade to allow proper expansion.

Bake Covered: Use the parchment paper to lower the dough into the hot Dutch oven. Cover with the lid and bake for 20 minutes to create steam for a crunchy crust.
Bake Uncovered: Remove the lid from the Dutch oven and bake uncovered for an additional 25 minutes to brown the crust thoroughly.
Cooling: Take the bread out of the Dutch oven and place it on a wire rack. Allow it to cool completely before slicing to set the crumb and prevent gummy texture.

How to Serve Your Sourdough Loaf

The image shows several slices of rustic bread with a golden brown, cracked crust and a light dusting of flour on top. The bread's inside is soft and airy with large and small holes scattered throughout, giving it a spongy texture. The slices are stacked slightly overlapping on a white marbled surface, with more whole loaves blurred in the background. The warm tones of the crust contrast with the creamy white interior, highlighting the freshness and texture of the bread. photo taken with an iphone --ar 4:5 --v 7

Serving Suggestions

Slice the loaf with a serrated knife once it has cooled completely. This sourdough is excellent simply toasted with butter, used for sandwiches, or paired with soups and stews. For breakfast, try it topped with jam, honey, or avocado. The chewy crumb and crisp crust also make it a great accompaniment to cheese boards.

Creative Presentation

Serve thick slices on a wooden board with small dishes of olive oil and balsamic, or offer a selection of spreads (butter, jam, honey) so guests can customize their slices. For gift-giving, wrap a cooled loaf in parchment and tie with twine for a rustic touch.

Make Ahead and Storage

Proofing & Refrigeration

The shaped dough is refrigerated for 8 to 12 hours as part of the proofing process to develop flavor and improve texture. This is an intentional make-ahead step and is included in the total time.

Storing Leftovers

Once completely cooled, store the baked loaf in a paper bag or loosely wrapped in a kitchen towel at room temperature for 2 to 3 days to maintain crust and crumb quality. For longer storage, slice and freeze the loaf in a freezer-safe bag for up to 1 month; toast slices from frozen as needed.

Reheating

To refresh the crust, reheat slices in a preheated oven at 350°F (175°C) for 5–10 minutes or briefly toast slices in a toaster.

FAQs

What kind of sourdough starter should I use?

Use an active, bubbly sourdough starter that has been recently fed and is at peak activity for best results. The Recipe Card assumes approximately 1 cup (200g) of active starter.

Can I use all-purpose flour instead of bread flour?

Yes. The Recipe Card lists "bread flour or all-purpose flour" — bread flour will give slightly more structure, but all-purpose works well if that's what you have on hand.

How long does bulk fermentation take?

The Recipe Card specifies a bulk fermentation of about 6 to 8 hours at room temperature, or until the dough has doubled and is bubbly — times vary depending on room temperature and starter activity.

Do I have to use a Dutch oven?

A Dutch oven helps create steam and a crisp crust, which the card recommends. If you don't have one, you can bake on a baking stone with a covered pan or add steam to the oven, though results may vary.

Why must the bread cool completely before slicing?

Cooling allows the crumb to set and prevents a gummy texture. The Recipe Card explicitly advises allowing the bread to cool completely before slicing.