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maple-pecan-kefir-sourdough-bread

Maple Pecan Kefir Sourdough Bread

A naturally fermented sourdough loaf made with real kefir, swirled with maple syrup, toasted pecans, and a hint of cinnamon. Cozy, nutty, and perfect toasted with butter.
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Prep Time 45 minutes
Cook Time 45 minutes
17 hours
Total Time 18 hours 30 minutes
Servings: 10 Serving
Course: Baking, Sourdough
Cuisine: American, French, Italian, Western
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 375 grams bread flour
  • 41.7 grams whole wheat flour
  • 125 grams plain whole milk kefir
  • 150 grams water
  • 83.3 grams active sourdough starter
  • 7.5 grams fine sea salt
  • 33.3 grams pure maple syrup
  • 83.3 grams pecans toasted and chopped
  • 0.8 teaspoons ground cinnamon
  • 0.8 tablespoons extra flour for tossing add-ins

Equipment

  • Large mixing bowl for mixing and bulk fermentation
  • Small dry pan for toasting the pecans
  • Dutch oven traps steam for a crisp, golden crust
  • Wire cooling rack lets air flow under the loaf as it cools

Method
 

  1. Mix the dough: In a large bowl, whisk 125 grams plain whole milk kefir, 150 grams water, 83.3 grams active sourdough starter, and 33.3 grams pure maple syrup together until the maple syrup dissolves. Add 375 grams bread flour and 41.7 grams whole wheat flour. Mix until no dry flour remains. Cover and rest 30 minutes.
  2. Add salt: Sprinkle 7.5 grams fine sea salt over the dough. Pinch and fold until fully worked in. Cover and rest 30 minutes.
  3. Stretch and fold: Do 2 sets of stretch and folds, 60 minutes apart.
  4. Add pecans and cinnamon: Toss 83.3 grams pecans, toasted and chopped and 0.8 teaspoons ground cinnamon in 0.8 tablespoons extra flour for tossing add-ins. Press the dough into a rectangle, scatter on the pecans and cinnamon, then fold and do one more stretch and fold to distribute evenly.
  5. Bulk ferment: Cover the dough and let it rise at room temperature until it grows by about 50%. This takes 4 to 270 minutes depending on how warm your kitchen is.
  6. Shape the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval loaf. Place seam-side up in a floured banneton or bowl lined with a towel.
  7. Cold retard overnight: Cover the banneton and place it in the fridge for 8 to 480 minutes. This builds flavor and makes the dough easier to score.
  8. Preheat and score: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes. Turn the cold dough onto parchment paper. Score the top with a sharp blade.
  9. Bake: Place the dough into the hot Dutch oven with the lid on. Bake 45 minutes covered, then remove the lid and bake 20 to 25 minutes more, until deep golden brown.
  10. Cool completely: Move the loaf to a wire rack. Let it cool for at least 60 minutes before slicing. Cutting too early makes the inside gummy.

Notes

Use pure maple syrup, not pancake syrup, which is mostly corn syrup and won't give the same flavor. Toast the pecans in a dry pan for 5 minutes before using to bring out their flavor. Store the baked loaf at room temperature for up to 2 days, or freeze sliced for up to 3 months.