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Overnight Cranberry Pecan Sourdough

  • Author: Emilie Raffa
  • Yield: 1 Sandwich loaf
  • Category: Sourdough Recipes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This Overnight Cranberry Pecan Sourdough is PERFECT for fall baking and Thanksgiving leftovers. The dough is exceptionally easy to handle and can be made in advance.


Ingredients

For the Dough

65 g (1/3 cup) bubbly, active starter

300 g (1¼ cup) warm water

500 g (4 cups + 2 tbsp) bread flour

9 g (1½ tsp) fine sea salt

For the Fillings

150 g (1 cup) dried cranberries

50 g (1/4- cup) pecan pieces or whole pecans, roughly chopped

Butter for coating the pan


Instructions

  1. Start in the evening: in a large bowl, whisk the starter and water together with a fork. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then get in there with your hands and finish mixing until the flour is fully absorbed and a rough-looking dough forms. Cover with a damp cloth and let rest for 1 hour.
  2. Meanwhile, lightly toast the pecans in a small, dry skillet. Transfer to a bowl to cool.
  3. Add the cranberries and toasted pecans to the dough. Fold the dough over the fillings several times until they are fully incorporated- this might take a little elbow grease, but don’t worry it’s actually fun to do!
  4. Cover the bowl with the same damp cloth you used earlier. Let the dough rise overnight at room temperature. This will take 8-12 hrs or so, @ 68-70 F.
  5. In the morning, remove the dough onto a lightly floured surface. Gently dimple the surface all over to release any large air pockets. Roll the dough into a log and let rest for 5-10 minutes. Meanwhile, coat a 9×5 inch loaf pan with butter. After the dough has rested, pull it towards you to tighten its shape (use lightly floured hands if the dough is sticky). Place into your loaf pan seam side down.
  6. Cover and let rest for 1-2 hours, or until the dough rises about 1-inch above the rim of the pan.
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Notes

This loaf will stay fresh for about 3 days, stored in a plastic bag. Any leftovers make great French toast!

Keywords: sourdough, sourdough recipes, sourdough bread, overnight sourdough, cranberry pecan sourdough, sourdough starter