Description
A delightful sourdough bread with the buttery crunch of toasted pecans and a hint of maple syrup, perfect for any meal or a snack.
Ingredients
Scale
- 1 cup active sourdough starter
- 1 cup warm water
- 1/4 cup maple syrup
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 teaspoon fine sea salt
- 1 cup chopped toasted pecans
Instructions
- Feed your sourdough starter 4 to 8 hours prior to starting.
- In a large bowl, mix warm water and maple syrup.
- Stir in the sourdough starter until well blended.
- Add bread flour, whole wheat flour, and sea salt, mixing until a shaggy dough forms.
- Let the dough rest for 30 minutes (autolyse).
- Stir in chopped pecans.
- Perform stretches and folds for 3-4 hours during bulk fermentation, resting for 30 minutes between each stretch.
- Turn the dough onto a floured surface and shape it into a round; let it rest for 20 minutes.
- Shape it into a tight ball or oval and place seam-side up in a floured banneton.
- Let it proof at room temperature for 1.5 to 2 hours or refrigerate for 8 to 12 hours for added flavor.
- Preheat a Dutch oven to 500°F.
- Turn dough onto parchment, score it, then place it in the hot Dutch oven.
- Bake covered for 20 minutes, then uncover and reduce temperature to 450°F. Bake for another 20-25 minutes until golden brown.
- Cool on a wire rack for at least an hour before slicing.
Notes
Store bread in a clean towel or paper bag, or in an airtight container for up to 3 days. It also freezes well.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough, bread, maple pecan, homemade, baking, snacks, breakfast