Maple Pecan Sourdough Bread
This maple pecan sourdough bread is naturally sweetened with real maple syrup and packed with toasted pecans for a crunchy, bakery-style loaf. Slow fermentation creates a soft airy crumb, deep flavor, and beautifully crisp crust, perfect for toast, breakfast, or snacking.
Equipment
- Large mixing bowl
- Dough scraper
- Measuring cups or kitchen scale
- Proofing basket or bowl
- Dutch oven with lid
- Parchment paper
- Sharp knife or bread lame
- Cooling rack
Ingredients
- ½ cup active sourdough starter ripe and bubbly
- 1¼ cups water room temperature
- ⅓ cup pure maple syrup
- 3¼ cups bread flour
- ⅓ cup whole wheat flour
- 1½ teaspoons salt
- 1⅓ cups chopped pecans lightly toasted
Instructions
- In a large bowl, mix sourdough starter, water, and maple syrup until fully combined.
- Add bread flour and whole wheat flour and mix until a shaggy dough forms.
- Cover and let rest for 30 minutes. Add salt and knead gently until incorporated.
- Let dough rest for 30 minutes, then perform stretch-and-folds by pulling edges up and folding over itself. Repeat stretch-and-folds every 30 minutes for 2 hours.
- During the second fold, gently fold in chopped pecans until evenly distributed.
- Cover and allow dough to rise at room temperature until puffed and nearly doubled, about 3-4 hours.
- Shape dough into a tight round loaf and place seam-side up in a floured proofing basket or bowl. Cover and refrigerate overnight for 12-18 hours.
- Preheat oven to 475°F (245°C) with a Dutch oven inside for 30 minutes.
- Transfer dough onto parchment paper, score the top, and place into hot Dutch oven.
- Bake covered for 20 minutes. Remove lid and bake another 20-25 minutes until deep golden brown.
- Cool completely on a wire rack before slicing.
Notes
Nutritional Info (Approximate Per Slice)
- Calories: 220
- Carbohydrates: 32g
- Protein: 6g
- Fat: 8g
- Fiber: 2g
- Sugar: 6g
