Watch the Lamination
Watch the Reveal
Pecan Crunch Sourdough Bread
This Pecan Crunch Sourdough Loaf is the perfect combination of sweet cinnamon sugar, buttery maple pecans, and homemade sourdough! The inside is filled with delicious swirls of brown sugar, cinnamon, and pecans, while the top is covered in an irresistible maple pecan crunch. Every bite has the perfect balance of sweetness, crunch, and that classic sourdough flavor!
Ingredients
Recipe
- Mix the Dough: In a large mixing bowl, combine 350g of water and 125g of active sourdough starter. Stir until the starter is mostly dissolved. Add 500g of bread flour and 10g of salt. Mix until all ingredients are incorporated and a shaggy dough forms. Cover and allow the dough to rest for 30 minutes.
- Stretch and Folds: After resting, begin your stretch and folds. Grab one side of the dough, gently stretch it upward, and fold it over the center. Rotate the bowl and repeat on all four sides. Cover and let rest for 30 minutes.Repeat this process for a total of 4 rounds of stretch and folds, allowing 30 minutes between each round. The dough should become smoother and more elastic with each set.
- Bulk Fermentation: After completing your stretch and folds, cover the dough and allow it to bulk ferment at room temperature until it has increased approximately 50–75% in size, appears puffy, and has visible bubbles.Fermentation time will vary depending on the temperature of your kitchen and how active your sourdough starter is.
- Prepare the Brown Sugar Cinnamon Mixture: In a small bowl, combine ½ cup brown sugar and 1½ tablespoons cinnamon. Mix until evenly combined and set aside.
- Make the Pecan Crunch: In a saucepan over medium-low heat, combine 2 cups chopped pecans, 2 tablespoons salted butter, 2 tablespoons brown sugar, 2 tablespoons maple syrup, and 1 teaspoon salt.Stir until the butter and sugar have melted and the pecans are evenly coated in the maple brown sugar mixture.Remove from heat and allow to cool completely. Divide the pecan crunch mixture in half, saving one half for inside the loaf and the other half for topping after baking.
- Lamination: Once bulk fermentation is complete, gently turn your dough out and carefully stretch it into a large rectangle, being careful not to tear the dough.Begin sprinkling the brown sugar cinnamon mixture and half of the cooled pecan crunch mixture over the dough.As you fold the dough into thirds, continue adding the cinnamon sugar and pecan crunch mixture between each layer, making sure every fold has an even amount of filling.Continue folding until all of the cinnamon sugar mixture and the half portion of pecan crunch are incorporated into the layers. Be careful not to press too hard, as you want to preserve the air bubbles developed during fermentation.
- Shape and Cold Proof: Gently shape your dough into a round or oval loaf, creating surface tension while keeping the cinnamon sugar and pecan filling tucked inside.Place the dough seam-side up into a floured banneton. Cover and refrigerate overnight for approximately 8–12 hours.
- Bake: Preheat your oven to 500°F (260°C) with your Dutch oven inside.Once preheated, remove your sourdough from the refrigerator and carefully transfer it onto parchment paper. Score the top of your loaf and place it into the hot Dutch oven.Bake at 500°F (260°C) for 40 minutes covered, then 5 minutes uncovered.The loaf is fully baked when the internal temperature reaches 200°F (93°C). Check the temperature in the bread portion rather than directly in the cinnamon sugar filling.
- Add the Pecan Crunch Topping: Once your sourdough has finished baking, carefully remove it from the Dutch oven.Take the remaining half of your pecan crunch mixture and spread it evenly over the top of the freshly baked loaf.If the mixture has hardened while sitting, gently reheat it over medium-low heat until softened and easy to spread.
- Cool and Enjoy: Allow the loaf to cool before slicing to give the inside time to set.Slice and enjoy the delicious combination of sweet cinnamon sugar, buttery maple pecans, and homemade sourdough!
Notes
- Active Starter: Make sure your sourdough starter is active and bubbly before beginning for the best rise.
- Pecan Crunch: Allow the pecan mixture to cool before adding it during lamination.
- Bulk Fermentation: Fermentation times will vary depending on room temperature. Watch your dough rather than relying strictly on the clock.
- Lamination: Add the cinnamon sugar and pecan crunch mixture between each layer as you complete your trifold to make sure the filling is evenly distributed throughout the loaf.
- Pecan Topping: Reserve half of the pecan crunch mixture for after baking to create that sweet, buttery topping.
- Internal Temperature: Make sure your loaf reaches an internal temperature of 200°F (93°C) before removing it from the oven.
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