Ingredients:

  • 1 cup (240g) active sourdough starter
  • 2 cups (480ml) warm filtered water
  • 4 cups (500g) bread flour
  • 1/4 cup (60ml) pure Grade A maple syrup
  • 2 tsp (12g) fine sea salt
  • 3 tbsp (42g) unsalted butter, softened
  • 1 tbsp (8g) ground cinnamon
  • 1 cup (115g) raw pecans, roughly chopped and toasted
  • 2 tbsp (30ml) pure maple syrup

Instructions:

  1. Combine active sourdough starter and warm water in a bowl, whisking until dissolved.
  2. Stir in the maple syrup and bread flour until a shaggy dough forms.
  3. Let the dough rest for 30 minutes (autolyse) to allow the flour to fully hydrate.
  4. Incorporate the fine sea salt into the dough.
  5. Perform stretch and folds every 30 minutes over the next 4 hours until the dough transforms into a smooth, elastic ball.
  6. Allow the dough to rise until it has increased in volume by 50% and smells slightly tangy.
  7. Roll the dough into a rectangle on a floured surface.
  8. Spread the softened butter, maple syrup, and cinnamon across the surface, then sprinkle the toasted pecans evenly.
  9. Roll the dough tightly into a log.