Description
At its essence, the date & roasted pecan spelt sourdough loaf is an artisan bread recipe that relies entirely on wild yeast fermentation rather than commercial dry yeast. It brings together high-protein unbleached bread flour and whole grain spelt flour to build a flexible dough structure that holds air bubbles beautifully while contributing a deeply satisfying, toasted grain aroma.
Ingredients
Scale
For the Sourdough
- 350 g bread flour
- 150 g whole spelt flour
- 375 g water, room temperature
- 100 g active sourdough starter
- 10 g salt
- 100 g pitted dates, chopped
- 100 g pecans, roughly chopped and roasted
Instructions
- Roast the pecans:
Preheat the oven to 350°F (175°C). Spread the pecans on a baking tray and roast for 7–10 minutes, until fragrant. Allow them to cool completely. - Mix the dough:
Combine the bread flour, spelt flour, and water in a large bowl. Mix until no dry flour remains. Cover and let rest for 30–45 minutes. - Add the starter and salt:
Add the active sourdough starter and salt. Mix and knead gently until incorporated and the dough becomes cohesive. - Bulk fermentation:
Cover and let the dough ferment at room temperature for approximately 4–6 hours, depending on the temperature and strength of your starter. During the first 2 hours, perform a set of stretch-and-folds every 30 minutes. - Add dates and pecans:
During the second or third stretch-and-fold, gently incorporate the chopped dates and roasted pecans. Avoid overworking the dough. - Shape:
Once the dough has increased noticeably in volume and feels airy, transfer it to a lightly floured surface. Shape it into a round or oval loaf. - Cold proof:
Place the shaped dough seam-side up in a floured banneton or bowl lined with a clean kitchen towel. Cover and refrigerate for 8–14 hours. - Preheat the oven:
Place a Dutch oven inside and preheat the oven to 475°F (245°C) for at least 30–45 minutes. - Score and bake:
Carefully transfer the chilled dough onto parchment paper. Score the top with a sharp blade and place it into the hot Dutch oven. Cover and bake for 20 minutes. - Finish baking:
Remove the lid, reduce the temperature to 450°F (230°C), and bake for another 20–25 minutes, until deeply golden brown. - Cool:
Transfer the loaf to a wire rack and allow it to cool for at least 1–2 hours before slicing. This allows the crumb to finish setting.
Notes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: ~220 kcal
Keywords: date and pecan spelt sourdough, pecan date sourdough bread, spelt sourdough with dates and pecans