Cinnamon Pecan Sourdough Bread
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- You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently, take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 – 8 hours. Here is more help for a bubbly sourdough starter. How to care for your sourdough starter
Making the dough
- After 30 minutes, gently knead the nuts and raisins into the dough and knead for about a minute. Add a little flour if the dough feels too sticky. Place the dough back in the bowl and cover with plastic wrap. Let it rise overnight for 8-10 hours (around 70 degrees F) or until the dough will have risen in the bowl and looks puffier.
Making and Baking the Bread
- Use your spatula and gently pull the dough from the bowl onto a lightly floured work surface and let it rest for 10-15 minutes. Line a 10-inch proofing bowl with a towel and dust generously with flour.