Ingredients

75g active starter
225ml water
500g strong white bread flour
200g Freda’s Smooth Original Peanut Butter

Process

1. Mix all ingredients together in a medium sized bowl, cover and leave to stand for one hour.
2. Pull the dough with a series of stretches in the bowl until it forms a tight ball. Repeat the pull and stretch every hour 3 more times,  covering after each set.
3. Leave to prove on the work bench for 8 to 10 hours or until doubled in size,  this will depend on how warm your kitchen is.
4. Next, gently pull the dough into a smooth ball,  keeping it in the bowl while you do this.
5. Dust a banneton with rice flour and gently place the dough,  smooth side down into the banneton,  cover and put in the fridge to firm up for at least 6 hours,  the longer you leave it,  the more flavour the dough has (no longer than 24 hours though).
6. Remove dough from banneton by inverting onto a sheet of baking parchment and place gently into a Dutch oven or lidded casserole.
7. Bake at 210c from a cold start for 50 minutes. When time is up,  remove the lid,  if you like your bread darker in colour,  replace to the oven without the lid for a further 5 to 7 minutes. Enjoy!