Maple Pecan Sourdough Bread
This Maple Pecan Sourdough Bread is a show-stopping artisan loaf that combines the natural tang of slow-fermented sourdough with the warmth of pure maple syrup, toasted pecans, and a hint of cinnamon.It is perfect for winter baking and makes an unforgettable breakfast or brunch centerpiece that slices and toasts beautifully.
Equipment
- Large mixing bowl
- Dutch oven (5 to 7 quart)
- Banneton proofing basket
- Bench scraper
- Kitchen scale
- Lame or sharp razor blade
- Dry skillet
Ingredients
- 100 g active sourdough starter at peak activity, bubbly and doubled
- 400 g bread flour plus more for dusting
- 50 g whole wheat flour
- 325 g water room temperature, about 75F
- 40 g pure maple syrup Grade A, not pancake syrup
- 10 g fine sea salt
- 120 g raw pecan halves roughly chopped and toasted
- 1 tsp ground cinnamon
Instructions
- Toast the chopped pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and allow to cool completely.
- In a large mixing bowl, combine the active sourdough starter, room temperature water, and maple syrup. Whisk briefly to combine, then add both flours. Mix with your hand or a stiff spatula until no dry flour remains. Cover the bowl and let the dough rest for 45 minutes (autolyse).
- Sprinkle the salt over the dough and dimple it in with wet fingers. Squeeze and fold the dough repeatedly until the salt is fully incorporated, about 2 minutes. This is your first stretch and fold. Cover and rest 30 minutes.
- Perform a second stretch and fold. During this round, scatter the cooled toasted pecans and ground cinnamon evenly over the dough, then fold and tuck everything in gently until the mix-ins are evenly distributed throughout. Cover and rest 30 minutes.
- Perform two more sets of stretch and folds at 30-minute intervals, for a total of 4 sets over 2 hours. After the final fold, leave the dough covered and undisturbed to complete bulk fermentation at room temperature (around 75F) for 2 to 3 more hours, until the dough has grown about 50 percent and appears airy with visible bubbles.
- Turn the dough out onto a lightly floured surface. Using a bench scraper, gently pre-shape into a rough round. Let it rest uncovered on the bench for 20 minutes to relax the gluten.
- Do a final tight shaping into a boule or batard, building good surface tension. Place the shaped loaf seam-side up into a well-floured banneton. Cover with a shower cap or plastic wrap and refrigerate overnight (10 to 14 hours) for the cold proof.
- When ready to bake, place your Dutch oven (with its lid) into the oven and preheat to 500F (260C) for at least 45 minutes. You want the pot screaming hot before the dough goes in.
- Remove the cold dough from the refrigerator. Turn it out onto a sheet of parchment paper. Using a lame or sharp razor, score the top of the loaf with one confident slash or a decorative pattern. Carefully lower the parchment and dough into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
- Remove the Dutch oven lid and reduce the oven temperature to 460F (238C). Continue baking uncovered for 20 to 25 minutes, until the crust is a deep golden brown and the internal temperature reads 205 to 210F (96 to 99C) on an instant-read thermometer.
- Transfer the loaf to a wire rack and allow it to cool for at least 1 hour before slicing. The crumb continues to set during this time, so patience here is rewarded with clean, beautiful slices.
Notes
Use your starter at peak activity for the best rise and flavor. The total time includes an overnight cold proof of approximately 12 hours, which is essential for flavor development. Toast the pecans before adding them to prevent sogginess in the crumb. Store the cooled loaf wrapped in a kitchen towel at room temperature for up to 3 days, or slice and freeze for up to 3 months. Avoid storing in plastic, which softens the crust.