This Maple Pecan Sourdough Bread is a delightful treat combining the nuttiness of pecans and the sweet touch of maple syrup. It’s perfect for breakfast or a cozy snack!
Nothing beats the smell of fresh bread baking, right? I love spreading butter on a warm slice. Just be careful, it’s so good, you might end up eating half the loaf! 😄
Key Ingredients & Substitutions
Bread Flour: This is essential for a great bread structure. If unavailable, you can use all-purpose flour, but the texture might be slightly less chewy.
Sourdough Starter: Be sure your starter is active and bubbly! If you’re gluten-free, consider using a gluten-free starter or a store-bought option. Just remember the rise may differ!
Maple Syrup: Adds sweetness and unique flavor. If you want a substitute, honey or agave syrup can work nicely, though the flavor will change slightly.
Pecans: You can swap in walnuts or hazelnuts for a different nutty flavor. If allergies are a concern, sunflower seeds are a tasty alternative.
Cinnamon: While optional, it complements the maple flavor well. If you’re not a fan of cinnamon, feel free to skip it or replace it with a dash of nutmeg for a warm spice touch.
How Can You Perfectly Shape and Proof Sourdough Bread?
Shaping and proofing are crucial steps in sourdough baking. Proper shaping helps achieve a nice rise while final proofing develops flavor.
- After bulk fermentation, gently turn the dough onto a floured surface.
- Flatten it slightly, then fold the sides to the center, followed by rolling it gently into a tight ball.
- For final proofing, use a banneton to support its shape. Lining a bowl with a floured cloth also works if you don’t have one.
- Cover and refrigerate overnight for best results; this allows for better flavor and easier handling.
Take your time to develop the dough; patience leads to fantastic results!
Maple Pecan Sourdough Bread
Ingredients You’ll Need:
For the Bread:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter (fed and bubbly)
- 10g salt
- 50g pure maple syrup
- 100g pecans, roughly chopped (plus extra whole pecans for topping)
- Optional: 1 tsp cinnamon (to enhance maple flavor)
How Much Time Will You Need?
This delightful bread will take you around 4-5 hours of total active time, plus overnight proofing in the fridge. You’ll need about 30-60 minutes for prep and mixing, followed by 3-4 hours of bulk fermentation and shaping. Finally, there’s about 45 minutes for baking (including preheating time).
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bread flour and water using your hands or a spoon. Mix the ingredients until no dry flour remains. Once it’s mixed, cover the bowl with a clean kitchen towel and let it rest for 30-60 minutes. This is called autolyse and helps develop the gluten.
2. Add Starter, Salt, and Syrup:
After the autolyse period, add your active sourdough starter, salt, and maple syrup to the dough. Mix everything together thoroughly until fully incorporated. It might be sticky, but that’s okay!
3. Bulk Fermentation & Folding:
Cover the bowl again and let the dough ferment at room temperature (about 70°F/21°C) for 3 to 4 hours. Every 30-45 minutes for the first 2-3 hours, perform a series of stretch and folds. To do this, grab one edge of the dough, stretch it up, and fold it over to the other side. Repeat this around the bowl to strengthen the dough.
4. Add Pecans:
About halfway through the bulk fermentation (after 1.5-2 hours), gently fold the chopped pecans into the dough, ensuring they’re evenly distributed.
5. Shape the Dough:
Once the bulk fermentation is complete, turn the dough onto a lightly floured surface. Shape it into a tight round boule by gently folding the edges to the center and rolling it into a ball. Place the shaped dough seam-side up in a floured banneton basket or a bowl lined with a floured cloth.
6. Final Proof:
Cover your shaped dough and refrigerate it overnight (8-12 hours). This slow final proof enhances the bread’s flavor and makes it easier to score before baking.
7. Preheat Oven:
Before you’re ready to bake, place a Dutch oven or a heavy oven-safe pot with a lid in your oven. Preheat your oven to 450°F (230°C) so it is hot and ready for baking!
8. Score & Bake:
Carefully turn the dough out onto a piece of parchment paper. Use a sharp razor or bread lame to score the top of the dough artistically. You can add a few whole pecans on top for a nice finishing touch. Transfer the dough on parchment paper into the preheated Dutch oven, cover it, and bake for 20 minutes.
9. Remove Lid and Finish Baking:
After 20 minutes, remove the lid and bake for an additional 20-25 minutes. The crust should turn a beautiful deep golden brown, crisp, and crunchy!
10. Cool:
Once baked, carefully remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This allows the interior to set properly and develop the best crumb texture.
Enjoy your fragrant, slightly sweet, nutty Maple Pecan Sourdough Bread! The crust will be crisp, and the interior will be chewy, dotted with toasted pecans and a lovely maple flavor. Happy baking!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but keep in mind that the bread will have a slightly different texture. Bread flour has a higher protein content, which helps create a better structure and chewiness in the final loaf.
What if My Sourdough Starter Isn’t Bubbly?
Make sure your starter is fed and active! If it’s not bubbly, feed it a few hours before you plan to start this recipe, ensuring it’s at its peak activity. A healthy starter is key for great rise and flavor.
How Should I Store Leftover Bread?
Store any uneaten bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature when you’re ready to enjoy it!
Can I Add Other Nuts or Fruits?
Absolutely! Feel free to swap out the pecans for walnuts or hazelnuts, or even add dried fruits like raisins or cranberries for an extra burst of flavor. Just make sure not to overload the dough, so it maintains its structure!