Savory Maple Pecan Sourdough Bread

Author: Emily

Published: 4 July 2025

Updated: 10 January 2026

You’re in for a treat with this Savory Maple Pecan Sourdough Bread! It’s not just a loaf; it’s an experience. The buttery crunch of toasted pecans and the sweet hint of maple syrup create a delightful flavor that’s perfect for any meal or just as a snack. Plus, making your own sourdough bread at home can feel like magic. It’s all about patience and love, and trust me, the aroma will fill your kitchen with warmth.

why make this recipe

First off, let’s talk about why you’ll love making this bread. For one, it’s a great way to use that lovely active sourdough starter you’ve been nurturing. This recipe gives you a way to showcase its unique flavor. The addition of maple syrup adds a subtle sweetness that pairs beautifully with the nutty pecans. It’s a perfect loaf for breakfast, lunch, or dinner. Imagine toasting a slice, spreading a little butter on top, and sipping your coffee—heavenly!

how to make Savory Maple Pecan Sourdough Bread

Let’s dive into the details. Start by feeding your sourdough starter four to eight hours before you begin. You want it to be lively and bubbly when you mix it in. Add a warm touch with some cozy water and maple syrup in a large bowl, then stir it all together until it’s nicely blended.

Next, add both the bread flour and whole wheat flour along with fine sea salt. Mix it all up until you’ve got a shaggy dough. Then comes the magical 30-minute autolyse. Cover your bowl and let that dough rest. This little break lets the flour hydrate and makes kneading easier later on.

Now for the fun part—pecans! Stir those in after the autolyse. Wet your hands and perform a series of stretches and folds in the bowl. It’s like giving your dough a gentle workout. Cover it again and let it rest while you repeat the stretch-and-fold process every 30 minutes during bulk fermentation. After about three to four hours, your dough should feel smoother and look a bit puffy.

Once that’s done, turn the dough onto a lightly floured surface and shape it into a round. Allow it to rest uncovered for about 20 minutes. Then, shape it into a tight ball or oval and place it seam-side up in a floured banneton or towel-lined bowl. This loaf can proof at room temperature for 1.5 to 2 hours, or if you prefer an extra flavor punch, pop it in the fridge for 8 to 12 hours.

Preheat your Dutch oven to a sizzling 500°F. This step is key for achieving that crispy crust! After 45 minutes, turn your dough out onto parchment paper, and don’t forget to score it with a sharp knife or bread lame before placing it into the hot Dutch oven. Cover and bake for 20 minutes, then remove the lid and lower the temperature to 450°F. Bake it uncovered for another 20 to 25 minutes until it’s a glorious deep golden brown. Let it cool on a wire rack for at least an hour before you slice it. That’s the hard part—waiting!

how to serve Savory Maple Pecan Sourdough Bread

This bread is versatile! Serve it warm with a little butter, or make it the star of your next gathering with some cheese and charcuterie. It pairs beautifully with savory spreads and even sweet jams. I love to slice it thin and make fancy sandwiches or toast it to have alongside a cozy bowl of soup. Don’t forget, it’s an excellent base for decadent avocado toast topped with some cracked pepper.

how to store Savory Maple Pecan Sourdough Bread

Storing your bread is easy. Wrap it tightly in a clean towel or place it in a paper bag. This keeps it from getting too moist. You can also store it in an airtight container for up to three days to keep that crust nice and crunchy. If you find yourself with extra, it freezes wonderfully! Just wait until it’s completely cooled, slice it, and pop it in a freezer-friendly bag. When you crave a slice, just toast it frozen.

tips to make Savory Maple Pecan Sourdough Bread

Measure Carefully: For best results, weigh your ingredients if you can. Baking is a science as much as it’s an art.
Be Patient: Sourdough takes time. Letting it rise properly will enhance the flavor and texture.
Experiment with Add-ins: Feel free to swap the pecans for other nuts or even seeds. I’ve had great success with sunflower seeds too!
Check Your Oven Temperature: Every oven is different. An oven thermometer can help ensure you’re baking at the right temperature.
Keep Your Starter Healthy: Regularly feed your sourdough starter to keep it bubbly and active. This makes all your sourdough adventures much more successful!

variation (if any)

If you’re feeling adventurous, try adding some herbs to the dough. Fresh rosemary or thyme can make this bread even more aromatic. You can also add a touch of cheese. A sprinkle of sharp cheddar or some feta crumbles pairs beautifully with the sweetness of the maple.

FAQs

Can I use all-purpose flour instead of bread flour?
You can use all-purpose flour, but the texture may be different. Bread flour gives you that nice chew and crust you want in sourdough.

How do I know if my dough has risen enough?
Your dough should look puffy and have doubled in size. A gentle poke with your finger should leave a slight indent that doesn’t spring back right away.

Can I make this without a Dutch oven?
Absolutely! You can use a baking sheet, but for that fantastic crust, I recommend using a stone baking dish and adding a shallow pan of water in the oven to create steam.

Enjoy this journey into bread-making! It’s truly rewarding and, best of all, delicious.

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