There’s something magical about the smell of freshly baked bread, but when you add maple syrup and crunchy pecans into the mix? Oh friend, this Maple Pecan Sourdough Bread is going to make your kitchen smell like fall hugged winter and decided to stay forever. Crisp on the outside, soft on the inside, with that gentle sweetness from maple—it’s the kind of loaf that begs to be slathered in butter or maybe even dunked in your morning coffee.
As a Texas mama of three, I’ll tell you: sourdough is my kitchen therapy. Yes, it takes time, but it’s the good kind of time—the kind that forces you to slow down and listen to your dough. And when the end result is a golden loaf with pecans peeking through the crust? Totally worth it.
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Why You’ll Love This Maple Pecan Sourdough Bread
- The flavor is subtly sweet with that nutty crunch in every slice.
- Perfect for breakfast toast, holiday spreads, or just as a snack with butter.
- It keeps well and tastes even better the next day.
- Bonus: It makes your house smell better than any candle.
What Does Maple Pecan Sourdough Bread Taste Like?
Think rustic sourdough meets autumn dessert. The maple syrup doesn’t overwhelm—it’s soft and warm, like a gentle hug for your taste buds. The pecans add buttery crunch in just the right places, making every slice feel like a treat.
Ingredients You’ll Need for Maple Pecan Sourdough Bread
When it comes to baking a loaf of Maple Pecan Sourdough Bread, every ingredient plays a role in creating that golden crust, chewy texture, and irresistible flavor. Here’s a closer look at what you’ll need and why it matters:
- Active Levain (or Sourdough Starter): This is the heart of your bread. It’s what gives your loaf that beautiful rise, tangy undertone, and artisan feel. If your starter is bubbly and well-fed, you’re already halfway to success. Don’t worry—if you’ve ever made my Apple Cider Sourdough Bread, you’ll know exactly what I mean about the magic of fermentation.
- Water: Simple, yes—but essential. Water hydrates the flour, activates the starter, and brings everything together into a smooth, stretchy dough. Use room temperature water for best results.
- Maple Syrup: The star of the show! Real maple syrup adds a gentle sweetness that balances the sourdough tang. It doesn’t make the bread taste like dessert—it just gives it that cozy, earthy note that keeps you reaching for another slice.
- Maple Extract (Optional): If you really want the maple flavor to shine, a splash of maple extract can deepen the sweetness and aroma. Totally optional, but highly recommended if you’re a maple fan.
- Whole Wheat Flour: Just a bit of whole wheat adds a nutty depth of flavor and boosts the nutrition without making the bread too dense.
- Bread Flour: This is your main structure-builder. Bread flour has a higher protein content, which helps develop that chewy, airy texture we all love in artisan sourdough.
- Salt: Never skip it! Salt balances the sweetness, strengthens the dough, and enhances every flavor in the loaf.
- Chopped Pecans: The crunch factor. Pecans bring a buttery, nutty richness that makes every bite of this Maple Pecan Sourdough Bread feel special. Toast them lightly before mixing in if you want to take the flavor up a notch.
By combining these simple ingredients, you’ll create a loaf that feels rustic yet elegant—a bread that’s just as perfect for a cozy breakfast at home as it is for sharing at a holiday table.
How to Make Maple Pecan Sourdough Bread
Baking Maple Pecan Sourdough Bread might look a little intimidating at first glance, but trust me—it’s really about slowing down and enjoying the process. Think of it as a rhythm: mix, rest, fold, shape, bake. And at the end? A loaf that smells so good, you’ll want to guard it from sneaky family members. Here’s how to do it, step by step:
Step 1: Build the Levain
In a small bowl, mix together:
- 35g active sourdough starter
- 35g all-purpose flour
- 35g water
Cover loosely and let it sit at room temperature (around 78–80°F) for 3–4 hours. You’ll know it’s ready when it has doubled in size, looks bubbly, and smells slightly sweet.
Tip: If you already keep a strong sourdough starter, you can skip the levain build and just use 100g of your bubbly starter instead—just like I do in my Pumpkin Sourdough Bread.
Step 2: Mix the Dough
In a large mixing bowl, whisk together:
- Your ripe levain (100g)
- Water (300g)
- Maple syrup (100g)
- Maple extract (if using, 1 tsp)
Then add:
- Whole wheat flour (50g)
- Bread flour (450g)
- Salt (10g)
Stir until you have a sticky, shaggy dough. It won’t look pretty yet—that’s okay! Cover and let it rest for 30 minutes. This resting period is called autolyse, and it helps the flour absorb the liquid so your dough becomes easier to work with.
Step 3: Stretch and Fold (Strengthening the Dough)
Over the next 1 ½ hours, you’ll do four sets of “stretch and folds.” This process develops the gluten structure without heavy kneading.
Here’s how:
- Wet your hand to prevent sticking.
- Reach under the dough, stretch it upward, then fold it over itself.
- Turn the bowl a quarter turn and repeat. Do this 4 times (so all sides get folded).
- First Fold: 30 minutes into bulk fermentation.
- Second Fold: 30 minutes later—this is when you add your chopped pecans (150g). Gently fold them in so they’re evenly distributed.
- Third Fold: 30 minutes later, repeat the folds.
- Fourth Fold: 30 minutes later, fold again. The dough should now feel smoother, stronger, and more elastic.
Step 4: Bulk Fermentation
After the folds, cover the bowl and let the dough rise for 1 ½ to 2 hours at room temperature. Look for these signs that your Maple Pecan Sourdough Bread is ready to move on:
- The dough is puffed up.
- You see bubbles along the sides.
- When you jiggle the bowl, the dough wobbles like Jell-O.
Step 5: Pre-shape the Dough
Turn the dough out onto a clean surface. Using a bench scraper, gently tuck the dough under itself to form a loose ball. Try not to deflate it too much—remember, all those bubbles equal a light, airy crumb later! Let it rest uncovered for about 30 minutes.
Step 6: Shape and Prepare for Proofing
Dust your counter lightly with flour. Sprinkle a little on the dough as well. Using your bench scraper, pull and tuck the dough from all sides to create surface tension and form a tight round. Place the dough seam-side up in a floured banneton (or a bowl lined with a floured towel).
Tip: If a pecan pops out, just push it gently back in or place it at the bottom.
Step 7: Cold Fermentation (The Flavor Booster)
Cover the dough and place it in the refrigerator overnight (12–20 hours). This slow fermentation deepens the flavor of your Maple Pecan Sourdough Bread and makes the dough easier to score the next day.
Step 8: Preheat the Oven and Score
- Place your Dutch oven (with lid) inside your oven and preheat to 500°F for at least 30 minutes.
- When ready, flip your dough onto a piece of parchment paper.
- Score the top with a sharp bread lame or knife—this helps the bread expand beautifully in the oven.
Step 9: Bake Your Maple Pecan Sourdough Bread
- Transfer the dough (on parchment) into the preheated Dutch oven.
- Cover with lid and bake at 450°F for 25 minutes.
- Remove lid and bake another 20 minutes, until the crust is a deep, golden brown.
When finished, take it out carefully (remember, Dutch ovens stay HOT), and let it cool completely on a wire rack.
Step 10: Slice and Enjoy
The hardest step—waiting! Let your Maple Pecan Sourdough Bread cool for at least an hour before slicing. This keeps the crumb from becoming gummy. Once cooled, cut into thick slices, toast, and top with butter, cream cheese, or even a drizzle of maple syrup for extra indulgence.
Tips and Tricks for Perfect Maple Pecan Sourdough Bread
- Toast the pecans before folding them in for a deeper nutty flavor.
- If your dough feels sluggish, give it more time—sourdough is like a toddler, it does things on its own schedule.
- Don’t skip the cold proof! It helps develop flavor and makes scoring easier.
- For extra maple kick, drizzle warm slices with maple butter.
Storage for Maple Pecan Sourdough Bread
- Keep at room temperature in a bread bag or wrapped in a kitchen towel for 2–3 days.
- Freeze sliced bread in a zip-top bag. Toast straight from frozen—life saver on busy mornings.
FAQs
Q: Can I use walnuts instead of pecans?
A: Absolutely—walnuts add a slightly bitter edge that pairs nicely with maple.
Q: Do I need the maple extract?
A: Not at all, but it does boost the flavor. Without it, the bread still shines.
Q: How do I know if my dough is ready?
A: Look for the “jiggle test”—if your dough wiggles like Jell-O and has bubbles along the sides, it’s good to go.
Conclusion
This Maple Pecan Sourdough Bread is more than just bread—it’s comfort, patience, and joy baked into one loaf. If you’ve got a sourdough starter hanging out in your fridge, this is the recipe it’s been waiting for. Next time you’re craving something warm, nutty, and just a little sweet, give this loaf a try.
👉 And if you’re a sourdough lover, don’t miss my Apple Cider Sourdough Bread for another cozy flavor twist.
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Maple Pecan Sourdough Bread: Sweet, Nutty, and Rustic
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Total Time: 1 day 1 hour 25 minutes
- Yield: 16 slices
- Category: Sourdough Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crisp, slightly sweet with maple flavor and nutty pecans, this Maple Pecan Sourdough Bread is sure to be a hit this year! Enjoy a slice toasted and slathered with butter.
Ingredients
Levain (1:1:1 ratio, 3-4 hours at 78-80ºF)
35 grams sourdough starter, ripe and active
35 grams all-purpose flour
35 grams water
Maple Pecan Sourdough Bread
100 grams levain, ripe, bubbly and active
300 grams water
100 grams maple syrup
4 grams maple extract (optional)
50 grams whole wheat flour
450 grams bread flour
10 grams salt
150 grams chopped pecans
Instructions
1. Mix together sourdough starter, all-purpose flour, and water for the levain. Cover loosely and rest for 3–4 hours at 78–80ºF until bubbly and doubled.
2. In a large bowl, combine levain with water, maple syrup, and maple extract. Add whole wheat flour, bread flour, and salt. Mix until a sticky dough forms. Cover and rest 30 minutes.
3. Perform stretch and folds over 1.5 hours to strengthen dough. Add chopped pecans during the second stretch and fold to incorporate evenly.
4. Cover and rest dough for another 1.5–2 hours until puffed and jiggly with visible bubbles.
5. Gently tip dough onto clean surface and pre-shape into a ball to build tension. Rest uncovered for 30 minutes.
6. Lightly flour dough and shape into a round using stretch and fold technique to build tension. Place dough into floured banneton or bowl seam-side up.
7. Cover and refrigerate for 14–20 hours. Alternatively, rise at room temperature 3–4 hours before baking.
8. Preheat Dutch oven at 500°F for 30 minutes. Remove dough from fridge, place on parchment paper, and invert onto counter.
9. Score the cold dough at a shallow angle with a sharp knife or bread lame.
10. Place dough with parchment into hot Dutch oven. Cover with lid, reduce oven to 450°F, and bake for 25 minutes.
11. Remove lid and bake another 20 minutes until deep brown and crackly.
12. Remove from oven and let cool completely before slicing.
Notes
You can substitute 100g of ripe sourdough starter for the levain if needed.
If using a banneton, you may skip additional flour by lining with a hair net to prevent sticking.
Cold scoring yields the best results—score directly from the fridge.
Let the bread cool fully before slicing to preserve structure.
