Playing with different scoring styles for sourdough… The only new recipe is Pecan Flour Sourdough (top left). I had a bag of pecan flour hanging around, and did a little sourdough experiment with it. Pecan flour brings flavor and some fat to the party, but no gluten, so it’s not a good idea to add too much to your basic bread formula. We loved the texture of the crumb, the delicate flavor, and the slight purple tone it contributed. The bread lasts longer at room temperature without drying. And of course, it freezes beautifully, like any sourdough does.

(from the Bewitching Kitchen)

480g bread flour
20g spelt flour
20g pecan flour
10g salt
370g water
80g sourdough starter at 100% hydration

Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.

When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the starter in it, mixing with a spatula briefly, then add the three types of flour, and the salt. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. If the dough is too sticky, add 1/4 cup flour, you want the dough to start clearing the sides of the bowl, but still be sticky at the bottom.

Remove from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.

Next morning, heat the oven to 450F. Invert the dough over parchment paper, sprinkle tapioca flour over it for a very light coverage. Next, use a brand new razor blade to score the design.

Bake at 450F for 45 minutes, preferably covered for the first 30 minutes to retain steam. Cool completely over a rack before slicing.


to print the recipe, click here

Comments: The picture did not really show the color too well. In real life, there was a very very light hint of purple. The bread is delicious, with a complex flavor, not clearly associated with pecans. I wanted to keep just the flour in this version, but adding pieces of toasted pecan to the formula will be happening in the future.

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  1. Each loaf is a scoring beauty! And it is so helpful to see the loaves’ scoring marks prior to baking.

    I did not know about using tapioca flour. Do you also use just wheat flour in iyour banneton? I dust my banneton with rice flour. I like the clear contrast you achieved with the tapioca flour..

    Thanks, as always, for the inspiration!

    Liked by 1 person

    • here’s the thing – I do something a little unorthodox with the Banneton – it might get me in trouble with purists… I actually sprinkle a very small amount of flour in the babneton, then line it with saran wrap – so the bread does not get in direct contact with the flour – the ridges still form. And the advantage is that during overnight in the fridge, there is no ‘gummy flour” patches on the surface. So all the flour that gets in the surface is the tapioca that I sprinkle – it gives the best contrast, and it does not get gummy.


      • Ok I am a Wallace. We are a brave lot that takes risks (just don’t ask how that ends sometimes). I am going to give this Bewitchin’ Saran Wrap trick a try. Your results are proof enough for me! Such a nice visual look has been achieved.

        I am trying to be good at least for a few months about rushing out to buy new ingredients and cooking toys. Can’t say this exercise in discipline if going all that great, lol. But pecan flour IS in my future and when it is time I am going to use it to make your recipe. Maybe it was the mention of delicious, complex flavor with a slight purple cast, but now a spell has been cast! And I will also add pecan nuts.


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