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Date Pecan Sourdough Bread

With delicious pockets of plump, caramel-like Medjool dates in every bite of a creamy, airy crumb this Date Pecan Sourdough Bread will be your new favorite!

Recipe by Make it Dough.


  • Dough
  • 1 ½ cup (180g) all-purpose flour
  • 1 cup (120g) bread flour
  • ½ cup (60g) whole wheat flour
  • 1 tsp (7g) salt
  • 1 ¼ cup (282g) water
  • ½ cup (113g) active sourdough starter
  • Mix-ins
  • ½ cup (60 g) toasted pecans
  • 6 to 7 (140g) Medjool dates


Day 1

1. Mix flours and water; let rest for 30 minutes to 1 hour.

2. Add sourdough starter and salt; knead. Rest for 30 minutes.

3. Add dates and nuts; fold dough. Rest for 30 minutes.

4. Perform 3 sets of coil folds in 30-minute intervals.

5. First proof: 1 ½ to 2 hours.

6. Pre-shape, rest 30 minutes. Shape into boule, place in banneton.

7. Cold proof overnight (8-16 hours).

Day 2

1. Preheat oven to 500°F with Dutch oven inside.

2. Score dough, transfer to Dutch oven.

3. Reduce oven temp to 450°F; bake covered for 25-30 minutes, uncovered for 10-15 minutes.

4. Check loaf temperature (190°F).

5. Cool on rack for at least 2 hours before slicing.

Store in an airtight container at room temperature for up to 3 days.


Toast walnuts at 350°F for 5-8 minutes.

Use a bowl lined with a floured tea towel if you don’t have a banneton.

Proofing times are estimates; colder kitchens may result in slower rise times.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.