Date and Pecan Sourdough Loaf

Indulge in a heavenly bread experience with this Date and Pecan Sourdough Loaf. Each slice reveals pockets of luscious Medjool dates nestled within a light, airy crumb. 

Will become your new go-to bread!

Ingredients

For the Dough:

• 180g all-purpose flour
• 120g bread flour
• 60g whole wheat flour
• 7g salt
• 282g water
• 113g active sourdough starter

Mix-ins:

• 60g toasted pecans
• 140g Medjool dates (about 6-7)

Method

Day 1:

1. Combine flours and water; autolyse for 30-60 minutes.
2. Incorporate starter and salt; knead and rest for 30 minutes.
3. Fold in dates and nuts; allow to rest for 30 minutes.
4. Perform a series of coil folds at 30-minute intervals, repeating 3 times.
5. Bulk fermentation: 1.5-2 hours.
6. Shape into a boule, rest for 30 minutes, then transfer to a banneton.
7. Refrigerate for 8-16 hours.

Day 2:

1. Preheat oven with Dutch oven inside to 500°F (260°C).
2. Score the dough and transfer to the preheated Dutch oven.
3. Reduce temperature to 450°F (230°C). Bake covered for 25-30 minutes, then uncovered for 10-15 minutes.
4. Ensure internal temperature reaches 190°F (88°C).
5. Cool on a wire rack for a minimum of 2 hours before slicing.

Store in an airtight container at room temperature for up to 3 days.

Pro Tips:

• Toast pecans at 350°F (175°C) for 5-8 minutes for enhanced flavor.
• No banneton? Use a bowl lined with a floured kitchen towel.
• Fermentation times may vary based on ambient temperature.

*Nutritional Note: While Medjool dates are naturally high in sugars, their low glycemic index is attributed to their soluble fiber content. The complex carbohydrates in Medjool dates are slowly digested, providing sustained energy release and making them an excellent source of dietary fiber.