Here is a recipe for a Cinnamon Raisin Pecan Sourdough Loaf, combining the tangy depth of sourdough with sweet raisins, warm cinnamon, and crunchy pecans. It’s perfect for breakfast or even a snack.
Ingredients
For the Dough:
450g freshly milled hard white wheat flour
50g hard white freshly milled bread flour
350g water
100g active sourdough starter
11g salt
Mix-Ins:
100g raisins (soaked in warm water for 15 minutes, then drained)
75g pecans (lightly toasted and chopped)
2 tbsp ground Cinnamon
1 tbsp cinnamon sugar (mix 1 tbsp sugar with 1 tsp cinnamon for swirling) – optional
Equipment:
Mixing bowl
Dough scraper
Banneton or proofing basket
Dutch oven or baking stone
Lame or sharp knife for scoring
How to Make Cinnamon Raisin Pecan Sourdough Loaf
Day 1
- Mix the Dough:In a large bowl, combine the starter and water. Add the flour and stir until no dry spots remain. It’ll be shaggy and sticky—don’t worry! Cover and let it rest (Autolyse) for 15 minutes. This helps the flour hydrate and kickstarts gluten development.
- Add Salt:After the rest, add the salt. Mix by hand (pinching and folding) or with a spoon until fully incorporated. The dough will feel wet and stretchy.
- Bulk Fermentation with Stretch and Folds:Over the next 4 hours, let the dough rest. It will rise and be puffy, usually increasing in size by 50%. Timing depends on your starter’s strength and room temp. Now, over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. To do this, wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides. This builds strength in the dough.
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- Incoporate Mix-Ins: After the second fold, gently mix in 1/3 of the raisins, cinnamon and pecans . Spread them evenly as you fold to avoid clumping. Continue spreading 1/3 of the mix-ins with the third and fourth stretch n’ fold (being gentle not to mess with the dough). Basically, you’ll add 1/3 of the mix-ins at each stretch ‘n fold (start with the 2nd one).
- Shape the Loaf:Turn the dough onto a lightly floured surface. Gently shape it into a round or oval loaf by folding the edges toward the center, like the shape of an envelope. Move the dough back and forth on the counter, in the shape of a ball creating tension. For the final shape, flip it seam-side up, tighten it into a ball (or batard), and place it seam-side up in a floured proofing basket or a bowl lined with a floured tea towel.
- Second Rise (Proofing):Cover and let it proof in the refrigerator overnight (12-15 hours) for a slower ferment and deeper flavor. It’s ready when it’s puffed up and holds a slight indent when poked.
Day 2
- Preheat and Prep:Preheat your oven to 450°F with a Dutch oven or baking vessel of choice, inside for at least 45 -60 minutes.
- Score and Bake:Turn the dough onto parchment paper. Score the top with a sharp blade or lame. A simple slash or “x” score works great. Add a few ice cubes and some water to a tray at the bottom of the oven.
Place the dough (with parchment paper) into the hot baking vessel, cover, and bake for 25 minutes. Remove the lid and bake another 20 minutes until deep golden brown.
- Let the loaf cool on a wire rack for at least 1-2 hours before slicing. This helps the crumb set and keeps it from getting gummy.
What Goes Good With Cinnamon Raisin Pecan Sourdough?
Trying making Sourdough French Toast with this yummy loaf of Cinnamon Raisin Pecan. It gives the French toast an extra richness and crunch. It’s perfect for a large crowd or save some for during the week.
Tools Used In This Recipe
Additional Baking Vessel
If you don’t have a Dutch oven or anything with a lid, get two loaf pans. This is a less expensive option. Plus, you can slice the bread like a “sandwich” slice. Here’s how to do it:
When you are at the step to shape your loaf, shape it into an oval. Line a loaf pan with parchment paper. Instead of putting your dough in a banneton bowl overnight, you will place it in the loaf pan. Cover it with a towel, place it in the plastic bag and stick it in the fridge.
The next day, after the oven is done preheating, score your loaf with just a straight score down the middle. Place the pan in the oven. Next, take the other loaf pan and place it on top like a lid. Bake as usual.
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See my full disclosure here.
Which Baking Vessel to Use?
My go-to for years has been a dutch oven. I’ve used both a cast iron and an enameled one. They both make a lovely loaf. Nice, crispy crust and soft on the inside. They are an investment and you’ll keep them for a very very long time.
I found this bread baker made from pottery and I’m loving it as well. It’s so pretty and looks good sitting on the counter. If you have a love for vintage blue stripe pottery, then you’ll love this one too!
Learn to Use Mix-Ins in Other Sourdough Loaves
Where to Buy Grains
I’ve been a co-op leader for BreadBecker’s since 2017. If you have a co-op near you, you can buy grains in 6 gallon buckets. Everyone pulls together to save on shipping. They deliver 3x a year. It can be a great way to stock up or if you have a large family. With all the baking I do, I often run out prior to the next delivery. To fill in the gaps, I order from a few other high quality companies. I love both of their vision and mission.
Guardian Grains – (enter code: lhsimpleliving for 15% off)
Sunrise Flour Mill – (receive 20% off, no code needed)
- No Tillage: tillage breaks down the fungal network in the soil which is essential for raising fully self sustaining plants.
- No Fertilizers either organic or synthetic.
- No Seed Treatments
- No GMO
- No Insecticide
- No Fungicide
- No pre-harvest desicant
Cinnamon Raisin Pecan Sourdough Loaf
Ingredients
Method
- Mix the Dough (Autolyse):In a large bowl, combine the starter and water. Add the flour and stir until no dry spots remain. It'll be shaggy and sticky-don't worry! Cover and let it rest for 15 minutes. This helps the flour hydrate and kickstarts gluten development.
- Add Salt:After the rest, add the salt. Mix by hand (pinching and folding) or with a spoon until fully incorporated. The dough will feel wet and stretchy.
- Bulk Fermentation with Stretch and Folds:Over the next 4 hours, let the dough rest (covered with a towel). It will rise and be puffy, usually increasing in size by 50%. Timing depends on your starter's strength and room temp. Next, over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. To do this, wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat for all four sides. This builds strength in the dough. After the second fold, gently mix in 1/3 of the cinnamon, raisins and pecans. Spread them evenly as you fold to avoid clumping. Continue spreading the mix-ins evenly with the third and forth stretch n' fold, distributing it throughout each step. Be gentle so it doesn't mess with the dough. Basically, you'll add 1/3 of the mix-ins into each stretch and fold (starting the 2nd one).
- Shape the Loaf:Turn the dough onto a lightly floured surface. Gently shape it into a round or oval loaf by folding the edges toward the center, like the shape of an envelope. Move the dough back and forth on the counter, rolling a ball and creating tension. For the final shape, flip it seam-side up, tighten it into a ball (or batard), and place it seam-side up in a floured proofing basket or a bowl lined with a floured tea towel.
- Second Rise (Proofing):Cover with a grocery bag and let it proof in the refrigerator overnight (12-15 hours) for a slower ferment and deeper flavor. It's ready when it's puffed up and holds a slight indent when poked.
- Preheat and Prep:Preheat your oven to 450°F with a Dutch oven or baking vessel of choice, inside for at least 45 -60 minutes.Score and Bake:Turn the dough onto parchment paper. Score the top with a sharp blade or lame. A simple slash or "x" score works great. Add a few ice cubes and some water to a tray at the bottom of the oven.
- Score and Bake:Turn the dough onto parchment paper. Score the top with a sharp blade or lame. A simple slash or "x" score works great. Add a few ice cubes and some water to a tray at the bottom of the oven.Place the dough (with parchment paper) into the hot baking vessel, cover, and bake for 25 minutes. Remove the lid and bake another 20 minutes until deep golden brown.
- Let the loaf cool on a wire rack for at least 1-2 hours before slicing. This helps the crumb set and keeps it from getting gummy.
Notes
- Starter Check: Make sure your starter is at its peak-doubling in size within 4-6 hours of feeding.
- Hydration: If your dough feels too stiff, add a splash more water (5-10g) when mixing. Sourdough can vary based on flour and humidity.
- Baking: After the lid comes off, bump the heat down to 400 allowing your loaf not to burn.
- You can use all-purpose flour but you’ll need to adjust the water amount. Freshly-milled flour absorbs more water. I always start with 350 grams and add more if needed, depending on what wheat I’m using.
- For extra sweetness: 1 tbsp cinnamon sugar (mix 1 tbsp sugar with 1 tsp cinnamon for swirling). Add this when after the Autolyse step. (optional step)
I hope you enjoy this Cinnamon Raisin Pecan Sourdough loaf. As always, if you make it, I’d love to see yours. Tag me on Instagram or share this post to Pinterest.
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