Step 1

It’s best to start the sourdough process before 9 am so you have enough time. Please check the notes section of this recipe for tips.

Step 2

In a large bowl, combine the starter, flour, maple syrup, and water.

Step 3

Knead the ingredients together until a uniform dough ball forms.

Step 4

Let the dough rest for 45 minutes.

Step 5

Wet your hands, and spray the dough with your water bottle. Sprinkle the salt over the dough, then knead it into the dough. Let rest for 30 more minutes.

Step 6

Using a spray bottle filled with water, mist your clean countertop. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.

Step 7

Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top.

Step 8

Place the dough back in the bowl with the seam side down. Let the dough rest for 30 minutes.

Step 9

Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface.  Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.

Step 10

Stretch out the dough into a rectangle, but be gentle and do not break or tear it. Sprinkle the cinnamon, apple, pumpkin pulp, and pecans over the dough. For a sweeter loaf, you can also sprinkle a bit of granulated sugar.

Step 11

Fold the ingredients into the dough; fold the top of the dough over the bottom, side over side, and bottom over top. Then you will knead the dough again, knead it until it is mostly smooth and the fillings are evenly distributed through the dough. It will get sticky and some pecans may tear through the dough, that’s okay. (Please watch the video linked in the blog post above if you need more guidance).

Step 12

Repeat another stretch and fold then place the dough back in the bowl with the seam side down. Let the dough rest for 1 to 2 hours.

Step 13

Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.

Step 14

Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 2 hours.

Step 15

Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle. Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.

Step 16

Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 1 to 2 hours.

Step 17

Clean and dry the counter surface you’re working on. Sprinkle some flour on the surface of your counter and coat your hands in a bit of flour. Gently flip the dough out onto the floured surface so that it is seam side up.

Step 18

Gently stretch out the dough, and fold it again. Fold side over side and top over bottom. Then flip the dough over so that the seam side is down on the counter. Tuck under any parts of the dough you need to form a nice circular shape.  Leave the dough on the counter,  sprinkle some flour on the top of the dough, and cover with a tea towel.

Step 19

Let the dough rest for 1 hour.

Step 20

Sprinkle a little more flour on the top of your pre-shaped dough and on the counter around the dough. With your hands coated in flour, flip the dough over so that the seam side is up again.

Step 21

Gently stretch out the dough, and fold it again. Fold side over side and top over bottom. Then flip the dough over so that the seam side is down on the counter. Tuck under any parts of the dough you need to form a nice circular loaf shape. This is the final shaping so take your time with it.

Step 22

Coat a proofing basket with flour. Be generous, as you do not want it to stick.  You can also use a bowl lined with a towel and a generous amount of flour.

Step 23

Flour your hands and swiftly pick up and flip your dough into the basket. Smooth side down, seam side up.

Step 24

Cover and place in the fridge overnight for 8-12 hours.

Step 25

After 8-12 hours in the fridge, preheat your dutch oven with the lid, in your oven at 450° F. (see notes on temperature)

Step 26

Once your oven is preheated, carefully remove your dutch oven and place the lid to the side. *Don’t forget that the pot and the lid are both very hot!*

Step 27

Cut a large square of parchment paper and place it on the counter. Turn your dough out onto the paper so that the seam side is down and touching the parchment paper.

Step 28

Score the dough using a very sharp knife or a scoring tool.

Step 29

Picking up all four corners of the parchment paper, move your dough into the dutch oven.

Step 30

Place the lid on the dutch oven and bake at 450 F for 35 minutes.

Step 31

After baking covered, remove the lid and bake for another 20-30 minutes at 450 F.

Step 32

Remove your finished loaf from the dutch oven and allow it to cool for at least 1 hour.