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Maple Pecan Sourdough Bread Recipe

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4.3 from 2 reviews

This Maple Pecan Sourdough Bread is a delightful homemade loaf combining the natural tang of sourdough with the sweet richness of maple syrup and the nutty crunch of pecans. With a slow fermentation process to develop flavor, this bread offers a moist, tender crumb with a crisp crust, perfect for breakfast or snacking.

Ingredients

Levain

  • 35 grams sourdough starter (ripe and active, about 2 Tablespoons)
  • 35 grams all-purpose flour (about 1/4 cup)
  • 35 grams water (about 2 Tablespoons)

Dough

  • 100 grams levain (ripe, bubbly and active, scant 1/2 cup)
  • 300 grams water (about 1 1/4 cup)
  • 100 grams maple syrup (about 1/3 cup)
  • 4 grams maple extract (optional, about 1 teaspoon)
  • 50 grams whole wheat flour (about 1/3 cup)
  • 450 grams bread flour (about 3 1/4 cups)
  • 10 grams salt (about 1.5 teaspoons)
  • 150 grams chopped pecans (about 1 1/3 cups)

Instructions

  1. Prepare Levain: Mix the sourdough starter with all-purpose flour and water. Cover loosely and let sit at 78-80°F for 3-4 hours until it doubles in size and becomes bubbly and peaked.
  2. Mix Dough: In a large bowl, combine the ripe levain with water, maple syrup, and optional maple extract. Whisk to combine. Add whole wheat flour, bread flour, and salt. Mix with a dough whisk or spoon until a wet, sticky dough forms. Cover and let rest for 30 minutes.
  3. Stretch and Fold #1: Wet your hand to prevent sticking, then reach under the dough, pull it up, and fold it over the top. Turn the bowl a quarter and repeat three more times. Cover and rest for 30 minutes.
  4. Stretch and Fold #2 with Pecans: Repeat the stretch and fold process, incorporating the chopped pecans into the dough to ensure even distribution. Cover and rest for 30 minutes.
  5. Stretch and Fold #3: Perform another set of stretch and folds to further disperse pecans and strengthen gluten.
  6. Stretch and Fold #4: Final stretch and fold to develop a smooth and elastic dough. Add additional stretch and folds if the dough still feels loose. Cover and allow to rest for 1.5-2 hours until puffed and bubbly.
  7. Pre-shape: Carefully tip the dough onto a clean surface without degassing. Using wet hands and a bench knife, gently tuck the dough under itself to form tension and create a loose ball.
  8. Bench Rest: Let the dough rest uncovered for 30 minutes at room temperature to relax the gluten.
  9. Shape Dough: Flour a banneton or bowl lined with a kitchen towel or hair net. Sprinkle flour on the dough’s surface, then stretch and fold the dough by pulling sideways and folding upward repeatedly to create tension. Place the shaped dough into the prepared proofing basket, removing or repositioning any pecans that fall out.
  10. Cold Fermentation: Cover the dough and refrigerate overnight or up to 14-20 hours. Alternatively, for same-day baking, let it rise 3-4 hours until puffed.
  11. Preheat Oven: Place a Dutch oven with lid inside and preheat to 500°F for 30 minutes. Remove dough from fridge when preheating is complete.
  12. Prepare Dough for Baking: Place a piece of parchment paper over the dough, invert the basket, and carefully transfer the dough onto the parchment paper, floured side down. Remove the basket and covering.
  13. Score: Using a very sharp knife or bread lame, score the dough at a 30º angle about 1 inch deep on one side to allow controlled expansion during baking.
  14. Bake: Carefully remove the preheated Dutch oven from the oven, remove the lid, place the dough along with the parchment paper inside, and cover with the lid. Reduce the oven temperature to 450°F and bake for 25 minutes. Remove the lid and bake an additional 20 minutes until the crust is deep brown and crackly. Cool on a wire rack before slicing.

Notes

  • Using a ripe and active sourdough starter fed at a 1:1 flour to water ratio will yield the best levain results.
  • Maple extract is optional but enhances the maple flavor if desired.
  • Be gentle during shaping to preserve the dough’s aeration.
  • Cold fermentation develops deeper flavor and improves dough handling.
  • Using a Dutch oven creates steam needed for a crisp crust.
  • Adjust water temperature or proofing times if your ambient temperature is cooler or warmer than 78-80°F.

Find it online: https://miracooking.com/maple-pecan-sourdough-bread-recipe/