This Maple Pecan Sourdough Bread is a warm, cozy treat that’s perfect for breakfast or a snack. The sweet maple flavor pairs wonderfully with crunchy pecans for a delightful bite!
Baking this bread fills your kitchen with a lovely aroma, and who can resist that? I like to slice it up and enjoy it with a little butter—it’s just so good! 🥖💖
Key Ingredients & Substitutions
Bread Flour: Bread flour is ideal for this recipe because it has a higher protein content, which gives your bread a nice chewy texture. If you’re in a pinch, you can substitute all-purpose flour, but the texture may be a little softer.
Active Sourdough Starter: Using a well-fed starter helps the dough rise beautifully. If you don’t have a starter, you can use instant yeast. For each 100g of starter, use about 1 tsp of yeast and adjust the water a bit.
Pecans: Pecans give a lovely crunch and flavor. If you want to mix it up, try using walnuts or even slivered almonds. For a nut-free version, you can omit the nuts or use seeds like pumpkin or sunflower seeds.
Maple Syrup: The maple syrup adds sweetness. You can substitute it with honey or agave syrup if maple isn’t available, but the flavor will slightly change.
How Do You Create the Perfect Crust on Sourdough Bread?
Achieving a beautiful crust is key to making your sourdough bread special. Here’s how to get it just right:
- Use a Dutch Oven: Baking your bread inside a preheated Dutch oven traps steam, helping the crust develop a lovely golden color.
- Score Before Baking: Use a sharp blade to score the top of your dough before placing it in the oven. This allows the dough to expand evenly as it bakes.
- Watch the Temperature: Preheating your oven to the right temperature ensures that your bread rises well in the first moments of baking—this is key for getting that nice crust.
- Cool on a Rack: Once baked, letting the bread cool on a wire rack prevents the crust from getting soggy, keeping it crispy!
Follow these tips, and you’ll have a delightful Maple Pecan Sourdough Bread with a wonderful crust that’s sure to impress!
Maple Pecan Sourdough Bread
Ingredients You’ll Need:
- 500g bread flour
- 350g water (around 75°F/24°C)
- 100g active sourdough starter (fed and bubbly)
- 10g salt
- 2 tbsp pure maple syrup
- 1 cup pecans, roughly chopped (reserve some whole pecans for decorating)
- Optional: 1 tsp cinnamon for extra warmth (if desired)
- A little flour for dusting
How Much Time Will You Need?
This Maple Pecan Sourdough Bread requires about 30 minutes of active prep time, followed by several hours of waiting. You’ll need about 4-6 hours for the bulk fermentation and an additional 2-4 hours for the final proofing, or you can refrigerate it overnight. Baking time is approximately 35-40 minutes. So, set aside plenty of love and time for this delicious bread!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, combine the bread flour and water. Use your hands or a spoon to mix until there are no dry spots; the dough will look shaggy. Cover the bowl with a kitchen towel or plastic wrap and let it rest for 30 minutes. This is called the autolyse and helps develop gluten.
2. Add Starter, Maple Syrup, and Salt:
After the rest, add the active sourdough starter, maple syrup, and salt to the dough. Mix thoroughly until everything is well incorporated and the dough feels sticky.
3. Add Pecans:
Now, fold in the chopped pecans evenly throughout the dough. If you’re using cinnamon for extra warmth, sprinkle it over the dough and mix it in gently.
4. Bulk Fermentation:
Cover the bowl and let the dough rise at room temperature, ideally around 70-75°F (21-24°C), for about 4-6 hours. During the first 2 hours, perform 3 sets of stretch and folds every 30 minutes to build gluten strength. To do this, grab one side of the dough, stretch it up, and fold it over to the opposite side. Repeat this for all sides.
5. Shape the Dough:
Once bulk fermentation is done, turn the dough out onto a lightly floured surface. Shape the dough into a round boule by folding the edges towards the center to create surface tension. Gently shape it into a ball.
6. Final Proof:
Place the shaped dough seam side up in a floured banneton basket or a bowl lined with a floured kitchen towel. Press whole pecans on top for decoration if you like. Cover with a towel and let it proof for 2-4 hours at room temperature, or you can refrigerate it overnight for even better flavor.
7. Preheat Oven:
Approximately 30 minutes before you’re ready to bake, preheat your oven to 475°F (246°C) and place a Dutch oven inside to heat up.
8. Bake:
Once preheated, carefully remove the hot Dutch oven. Turn the dough out seam side down onto a piece of parchment paper. Score the top of the dough with a sharp blade to allow it to expand while baking, then transfer it into the hot Dutch oven. Cover and bake for 20 minutes.
9. Finish Baking:
After 20 minutes, remove the lid and continue baking for an additional 15-20 minutes, or until the crust is a deep golden brown and the pecans are toasted and aromatic.
10. Cool:
Remove the bread from the oven and carefully transfer it to a wire rack. Allow it to cool completely before slicing. This resting period helps the crumb set perfectly!
Enjoy your Maple Pecan Sourdough Bread warm with butter, spread with cream cheese, or simply on its own to appreciate the delightful blend of sweet maple and crunchy pecans. Happy baking!
Can I Use Instant Yeast Instead of Sourdough Starter?
Yes, you can use instant yeast if you don’t have a sourdough starter. For every 100g of starter, use about 1 tsp of instant yeast and adjust the water slightly to account for the extra moisture.
How Do I Store Leftover Bread?
Store any leftover Maple Pecan Sourdough Bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, slice the bread and freeze it. It can last up to 3 months in the freezer.
Can I Make This Bread Without Nuts?
Absolutely! If you’d prefer a nut-free version, you can simply omit the pecans. For added texture, consider substituting with seeds like sunflower or pumpkin seeds if desired.
What Should I Do If My Dough is Too Sticky?
If your dough feels excessively sticky, try wetting your hands while handling it or adding a little more flour during shaping. Remember, some stickiness is normal with sourdough, but it should be manageable.
