Sourdough Maple Pecan Bread (With Optional Cinnamon Swirl)
This easy sourdough maple pecan bread loaf is loaded with the flavors of fall. Maple syrup, pecans, and cinnamon sugar make this the perfect bread for cozy fall days or Thanksgiving brunch. Easy, step by step instructions make this fall sourdough bread perfect for beginner bakers!
Equipment
- 1 Large Bowl
- 1 Banneton
- 1 Dutch Oven
Ingredients
- 300 grams water 1 and 1/4 cups
- 100 grams active sourdough starter 1/2 cup
- 500 grams bread flour about 4.5 cups
- 12 grams salt 2 tsp
- 105 grams pure maple syrup 1/3 cup
- 4 grams vanilla extract 1 tsp
- 4 gams maple extract 1 tsp
- 115 grams chopped pecans a cup
Cinnamon Swirl Filling (Optional)
- 55 grams Brown sugar 1/4 cup
- 6 grams Cinnamon 2 tsp
- 8 grams Flour 1 tbsp
Instructions
Prepare Dough + Stretch and Folds
- Whisk together the sourdough starter and water in a large bowl. Add the maple syrup, flour, salt, vanilla and maple extract and mix with a spatula or dough whisk. Cover the dough with plastic wrap and let it rest for 30 minutes.
- Chop the pecans so they are about 1/4 inch, and pour them into the dough. Stretch and fold the dough by grabbing one quarter of the dough, stretching it up, and folding it over itself.Work your way around the ball of dough until it forms a tight ball. (This is one set of stretch and folds). Repeat 3-4 more sets of stretch and folds, spaced about 20-30 minutes apart.
Bulk Ferment
- Ferment the dough for an additional 2-3 hours or until it is nearly doubled in size. The first ferment is done when the dough is jiggly, slightly domed, and pulls away easily from the sides of the bowl.
Cinnamon Swirl (Optional)
- Turn the bowl upside down so the dough slowly releases, being gentle with it. Stretch the dough into a rough rectangle, careful not to spread it to thin.In a small bowl combine the flour, brown sugar, and cinnamon. Sprinkle the cinnamon sugar inside of the center third of the dough.
- Fold 1/3 of the dough over to the center of the dough, and sprinkle cinnamon sugar on that part of the dough. Pat down the cinnamon sugar mixture. Then fold the other side of the dough in, and sprinkle that side of the dough with cinnamon sugar.
Shaping + Second Ferment
- Roll the dough up into a ball. If you added the cinnamon sugar, pinch the sides of the dough to prevent the mixture from leaking out (see photos for reference). To add tension to the dough, gently push it in a circular direction 3-5 times, forming a boule shape. Dust flour into a banneton, then place the dough upside down within it. Pinch the dough together at the top, creating more tension and a seam. Refrigerate for at least 1 hour.
Baking
- Preheat the oven to 425 degrees F, placing a Dutch oven in the oven as it warms up. Remove the dough from the fridge, place on parchment paper, and score the dough.
- Bake for 25 minutes in the hot Dutch oven, then remove the lid of the Dutch oven and bake for an additional 22-25 minutes. Let the bread cool for one hour and enjoy!
Notes
- This maple pecan bread loaf was tested in a kitchen with an ambient temperature of 75-78 degrees F. In cooler temperatures, it will take longer for the bread to bulk ferment.
- Do not stuff the bread with the cinnamon sugar mixture, or it will leak out.
- I like to chop the pecans finely, in about 1/4 inch pieces for this bread. I found that pre-chopped pecans were still a bit too big and weighed down the bread loaf as it fermented and baked.
- To change this loaf to an overnight ferment, reduce the temperature to 72 degrees F or less. You can also reduce the amount of sourdough starter to 60 grams for a slower ferment time.
- You do not have to preheat your Dutch oven for this recipe if you prefer not to. A preheated Dutch oven just adds more height to the final loaf.
- For best results, use a scale to weigh the flour, water, maple syrup, and sourdough starter for this recipe.
- When refrigerating your dough, make sure the temperature of your fridge is 38 degrees or less.
Nutrition
Calories: 262kcalCarbohydrates: 43gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 392mgPotassium: 110mgFiber: 2gSugar: 10gVitamin A: 8IUVitamin C: 0.1mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!
