Maple Pecan Sourdough Bread Amy Bakes Bread

🥘 Ingredients

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

1. 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 .
2. 2

   In a large bowl , whisk together levain (ripe, bubbly, and active), water , maple syrup (pure), and optional maple extract (approx. 1 tsp).
3. 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.
4. 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.
5. 5

   Gently tip the dough onto a counter and tuck it into a ball. Let it rest (bench rest) for 30 %minutes.
6. 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.
7. 7

   Preheat a Dutch oven at 500°F for 30 %minutes.
8. 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.
9. 9

   Lid On: Lower oven to 450°F and bake for 25 %minutes.
10. 10

    Lid Off: Lower oven to 400°F and bake for 20 %minutes more until the internal temperature reaches 205°F.
11. 11

    Cool completely on a wire rack before slicing.