Pan con Nuez Pecana y Miel |100% masa madre |

Pecan and Honey Bread This idea came from trying to toast raw pecans for a few minutes with a drizzle of oil and salt. The intense nutty and popcorn flavor made me rethink why we always do things the same way and don't occasionally try new flavors. Here's the recipe; I hope you like it, which I know you will 😉. Ingredients: -700g strong bread flour -545g water + 15g extra water -14g salt -150g sourdough starter -140g toasted pecans -20g honey 30 minutes fermentation (mix flour and water with the sourdough starter). Add salt, the extra water, and the honey. Knead by hand for 5-10 minutes. Proof the dough at 25°C for 3 hours, folding it every hour. Alternatively, proof it at 22°C for 5 hours, folding it less frequently. After the first fold, you can add the walnuts. Gently shape the loaf to avoid deflating it, moisten it slightly, and coat it in rolled oats. Transfer it to a banneton. Refrigerate the dough overnight. In the morning, preheat the oven to its highest setting. Remove the dough from the refrigerator, score it, and bake for 45 minutes at 250°C.