This Maple Pecan Sourdough Bread is a warm and inviting treat. With the sweet touch of maple syrup and crunchy pecans, it’s perfect for breakfast or a snack!
I love to toast a slice and spread a little butter on it. The smell while it bakes? Pure bliss! It’s a simple bread that brings smiles at the table. Yum!
Key Ingredients & Substitutions
Bread Flour: This is essential for structure. If you need a substitute, you can use all-purpose flour, but the texture might be slightly different. I find that a blend of the two works well too!
Pecans: Nuts add crunch and flavor. If you don’t have pecans, walnuts or almonds can work instead. Just chop them roughly to keep some bite. You can also omit nuts if you prefer a nut-free bread!
Maple Syrup: It sweetens the bread and enhances the flavor. Agave syrup or honey could substitute, though they may alter the taste slightly. Go for real maple syrup if you can; it’s worth it!
Sourdough Starter: An active one is important. If you don’t have starter, you could use commercial yeast. For one cup, dissolve 1 teaspoon of yeast in the water. But the flavor won’t be as complex. I always stick to my starter for the best results!
How Do I Perfectly Fold My Dough?
Folding dough is crucial for air and gluten development. These steps help achieve a great texture:
- After the first 2 hours of fermentation, gently pull a section of dough up and fold it over to the other side. Rotate the bowl and repeat this at least 4 times.
- Cover the bowl after each folding to keep the dough moist.
- Don’t press or knead too hard. You want to keep some air in the dough.
This method strengthens your dough while keeping it light and fluffy. Happy baking!
Maple Pecan Sourdough Bread
Ingredients You’ll Need:
- 500g bread flour
- 350g water (about 70% hydration)
- 100g active sourdough starter (100% hydration)
- 10g salt
- 60g pecans, roughly chopped (reserve some halves for topping)
- 40g pure maple syrup
Time Needed:
This delicious bread takes about 30 minutes of prep time, plus some hours for fermentation and an overnight proof in the fridge. In total, you’re looking at about 12-16 hours for the complete process, including baking time. It’s a labor of love, but the result is oh-so-worth it!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the bread flour and water. Use your hands or a spoon to mix until no dry flour remains. Cover the bowl with a towel or plastic wrap and let it rest (autolyse) for 30 to 60 minutes. This helps the flour absorb the water and starts to develop gluten.
2. Add Starter and Salt:
Once the autolyse is done, add the active sourdough starter and salt to the dough. Mix thoroughly until everything is well incorporated. You can use your hands to knead it gently for about a minute to get everything combined.
3. Incorporate Maple Syrup:
Add the maple syrup into the dough. Use your hands to fold the dough several times to incorporate the syrup evenly. This will make your bread delightfully sweet!
4. Fold in Pecans:
Gently fold in the chopped pecans, making sure they are evenly distributed throughout the dough. This adds that lovely nutty crunch to each bite.
5. Let it Ferment:
Cover the bowl with a cloth again and let the dough ferment at room temperature (around 21-24°C or 70-75°F) for 3-4 hours. Do stretch and folds every 30 minutes for the first 2 hours; this helps to develop the gluten structure.
6. Shape the Dough:
After bulk fermentation, carefully turn the dough out onto a lightly floured surface. Shape it into a round boule. Place it seam side up in a floured banneton or a bowl lined with a well-floured kitchen towel.
7. Decorate:
Gently press the reserved pecan halves onto the surface of the dough for decoration. This not only looks nice but gives it extra flavor too!
8. Final Proof:
Cover your shaped dough and refrigerate it overnight (8-12 hours) for the final proof. This slow, cold fermentation enhances the flavor and texture.
9. Preheat the Oven:
The next day, preheat your oven to 230°C (450°F) and place a Dutch oven inside to heat for at least 30 minutes. This helps create steam while baking, giving your bread a great crust.
10. Score the Dough:
Carefully transfer the dough from the banneton onto a piece of parchment paper. Using a sharp blade, score the top of the dough with a simple design. This allows it to expand properly while baking.
11. Bake the Bread:
Lift the dough with parchment into the hot Dutch oven, cover it, and bake for 20 minutes. This initial steam helps your bread rise.
12. Finish Baking:
After 20 minutes, remove the lid and bake for another 20-25 minutes until the crust is deep golden brown and crispy.
13. Cool Before Slicing:
Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This helps set the crumb and makes slicing easier!
Enjoy the slightly sweet and nutty flavors of your homemade Maple Pecan Sourdough Bread! It’s perfect for toast, sandwiches, or just on its own with a pat of butter.
Can I Use a Different Type of Flour?
Yes! While bread flour provides great structure, you can substitute with all-purpose flour. Keep in mind that the texture may be a bit softer, but it will still work well!
How Do I Know When the Bread is Done Baking?
Your bread is done when it has a deep golden brown crust and sounds hollow when tapped on the bottom. Alternatively, you can use a thermometer; it should register about 90°C (195°F) internally.
Can I Add Other Mix-ins or Flavors?
Absolutely! Feel free to get creative. Dried fruits (like cranberries or raisins) or spices (such as cinnamon or nutmeg) can add delightful flavors. Just keep an eye on the balance of wet ingredients if using moisture-rich add-ins!
How Should I Store Leftover Bread?
Store the cooled bread in an airtight container or a paper bag at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze. Thaw at room temperature when ready to enjoy!
