This Maple Pecan Sourdough Bread is a warm treat that combines the tangy flavor of sourdough with sweet maple and crunchy pecans. It’s perfect for breakfast or a cozy snack!
Who can resist the smell of fresh bread? The maple syrup adds just the right amount of sweetness, and those pecans give a delightful crunch. I can’t stop at just one slice! 😋
Making this bread is easier than it sounds! I love how the sourdough gives it a beautiful texture, and the flavors blend so well. Enjoy it toasted with a pat of butter for a real treat!
Key Ingredients & Substitutions
Bread Flour: Use bread flour for its higher protein content, giving a nice chewy texture. You can substitute with all-purpose flour if you don’t have bread flour, but the texture may be slightly different.
Active Sourdough Starter: Make sure your starter is bubbly and active before using. If you don’t have a starter, a store-bought sourdough starter can work. Just remember to adjust the fermentation time.
Maple Syrup: This adds a lovely sweetness. If you’re out of maple syrup, honey or agave syrup could be a suitable alternative, though they will alter the flavor slightly.
Pecans: These nuts add great crunch and flavor. Try substituting with walnuts or almonds if pecans aren’t available, or leave them out for a plain version of the bread.
How Can I Achieve the Perfect Texture for My Sourdough?
The texture of your sourdough is key, and proper fermentation is essential. Start with the autolyse phase where dough rests to develop gluten. After mixing all ingredients, let the dough rise at room temperature while performing stretch and folds. This helps build a strong gluten structure.
- During bulk fermentation, keep an eye on the dough. It should rise and become bubbly.
- Shaping the dough tightly is crucial. Make sure to shape it properly before placing it into your banneton.
- Proofing overnight in the fridge allows the flavors to deepen and the texture to improve.
Lastly, remember that the Dutch oven keeps moisture in, giving your crust the perfect golden finish. Happy baking!
How to Make Maple Pecan Sourdough Bread
Ingredients You’ll Need:
- 500g bread flour (about 4 cups)
- 350g water (about 1 1/2 cups), lukewarm
- 100g active sourdough starter (100% hydration)
- 10g salt (about 1 1/2 teaspoons)
- 50g maple syrup (about 3 tablespoons)
- 100g pecans, roughly chopped
- Extra flour for dusting
How Much Time Will You Need?
This recipe will take approximately 15 minutes of active preparation time, plus around 4-5 hours for fermentation, and overnight proofing in the refrigerator (8-12 hours). You’ll spend a little time shaping and then baking, making it an overall rewarding process for fresh, homemade bread!
Step-by-Step Instructions:
1. Mixing the Dough
In a large mixing bowl, combine the bread flour and lukewarm water. Use a wooden spoon or your hands to mix until all the flour is well hydrated. Cover the bowl with a damp cloth and let it rest for 30 minutes. This resting period is called the autolyse, and it helps develop the gluten in the flour.
2. Adding Ingredients
After the 30-minute rest, add your active sourdough starter, salt, and maple syrup to the dough. Mix everything thoroughly until all ingredients are well incorporated and the dough is smooth.
3. Incorporating Pecans
Gently fold in the roughly chopped pecans to distribute them evenly throughout the dough. This adds a delicious crunch and flavor to the bread.
4. Bulk Fermentation
Cover the bowl with a damp cloth or plastic wrap and let the dough ferment at room temperature for about 4-5 hours. During this time, routinely perform 3-4 stretch and folds every 30 minutes. To do this, wet your hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Turn the bowl and repeat until you’ve stretched all sides.
5. Shaping the Dough
After the bulk fermentation, turn the dough out onto a lightly floured surface. Shape it into a tight round loaf by tucking the edges into the center and gently rolling it into a round shape. Place it seam side up in a well-floured banneton basket or a bowl lined with a floured towel.
6. Refrigerate Overnight
Cover the dough with a cloth or plastic wrap and place it in the refrigerator to proof overnight. This slow fermentation allows the flavors to develop and makes the bread easier to handle.
7. Preheating the Oven
When you’re ready to bake, preheat your oven to 475°F (245°C) and place a Dutch oven or baking stone inside to heat up.
8. Scoring and Baking
Carefully transfer the dough onto a piece of parchment paper. Use a sharp knife or a razor blade to score the top of the dough. This allows the bread to expand while baking. Place the dough, along with the parchment paper, into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
9. Finishing the Bake
After 20 minutes, remove the lid from the Dutch oven and continue to bake for an additional 20-25 minutes. You’ll know it’s done when the crust is deeply golden brown and crisp.
10. Cooling
Let the bread cool completely on a wire rack before slicing. This makes sure the bread finishes cooking inside, allowing the crumb to set properly.
Enjoy your homemade Maple Pecan Sourdough Bread toasted with butter or your favorite spread! It’s the perfect treat for any time of the day!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the texture may be slightly different. Bread flour has a higher protein content, which contributes to the bread’s chewy texture. If using all-purpose flour, you might find the bread a bit softer.
How Long Can I Store Leftover Bread?
Store any leftover Maple Pecan Sourdough Bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a resealable bag. It can be frozen for up to 3 months. To enjoy, just toast from frozen or let it thaw at room temperature.
What Should I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it may be due to an inactive sourdough starter. Make sure your starter is bubbly and at its peak before using it. The dough can also be helped along by placing it in a warm, draft-free area. If you suspect the starter is old, a feeding might be needed before using it in this recipe.
Can I Use Different Nuts?
Absolutely! If you’re not a fan of pecans or don’t have them on hand, feel free to substitute with walnuts, almonds, or even leave the nuts out altogether. Just remember, different nuts will provide varying flavors and crunch!