Maple Pecan Sourdough Bread Amy Bakes Bread¶

Maple Pecan Sourdough Bread Amy Bakes Bread

Serves	Total Time
16	1.08 days

Ingredients¶

35 g sourdough starter
35 g all-purpose flour
35 g water
100 g levain
300 g water
100 g maple syrup
4 g maple extract
50 g whole wheat flour
450 g bread flour
10 g salt
150 g chopped pecans

Cookware¶

small bowl
levain
large bowl
banneton
bowl
Dutch oven
parchment paper
lame
knife
wire rack

Instructions¶

Step 1¶

Mix sourdough starter (ripe and active), all-purpose flour, and water in a small bowl. Cover and let sit for 3 to 4 hours at 78–80°F until doubled and bubbly to make the levain.

Step 2¶

In a large bowl, whisk together levain (ripe, bubbly, and active), water, maple syrup (pure), and optional maple extract (approx. 1 tsp).

Step 3¶

Add whole wheat flour, bread flour, and salt to the liquid mixture. Mix until a wet, sticky dough forms. Cover and rest for 30 %minutes.

Step 4¶

Perform 4 sets of stretch and folds every 30 %minutes over 2 %hours. During the second set, add chopped pecans and fold them into the dough. After the final set, let the dough rise for another 1.5 to 2 hours until puffed and jiggly.

Step 5¶

Gently tip the dough onto a counter and tuck it into a ball. Let it rest (bench rest) for 30 %minutes.

Step 6¶

Flip the dough floured-side down, pull the sides toward the center to create tension, and shape into a round or oval. Place into a floured banneton or lined bowl. Cover and refrigerate overnight (14 to 20 hours) for cold fermentation.

Step 7¶

Preheat a Dutch oven at 500°F for 30 %minutes.

Step 8¶

Turn the cold dough onto parchment paper and score with a 1-inch deep lame or knife. Place the dough (with parchment) into the Dutch oven.

Step 9¶

Lid On: Lower oven to 450°F and bake for 25 %minutes.

Step 10¶

Lid Off: Lower oven to 400°F and bake for 20 %minutes more until the internal temperature reaches 205°F.