The Ultimate Brunch Loaf: Maple Bacon Cheddar Sourdough
There are some flavor combinations that just feel like a warm hug. Salt, fat, acid, heat—we know the drill—but when you add the earthy sweetness of maple syrup and the funky tang of sourdough, you’re playing in a different league.
This Maple Bacon Cheddar Sourdough is the bread equivalent of a full stack of pancakes sitting next to a skillet of crispy bacon. It’s savory, slightly sweet, and features that irresistible “crunch” from the bacon bits and a gooey melt from the sharp cheddar.
The Flavor Profile: A Deep Dive
1. The “Low-and-Slow” Sweetness
Unlike a sweet roll, the 70g of maple syrup doesn’t make this loaf sugary. Instead, the sugar is partially consumed by the wild yeast during that long 6–12 hour bulk ferment. What’s left behind is a mellow, woody sweetness that rounds out the natural acidity of the sourdough. It transforms the crust into something deeply caramelized—almost like a toasted marshmallow—that smells incredible as it bakes.
2. The Savory Punch
The sharp cheddar is the MVP here. As the bread bakes, the cheese that’s tucked into the folds melts into the crumb, while the cheese on the surface “fries” against the dough, creating those crispy, lacy bits (known as frico). This salty, aged dairy flavor acts as the perfect anchor for the maple.
3. The Smoky Crunch
By using crispy maple bacon bits, you’re adding layers of texture.
- The Aroma: The smoky scent of the bacon permeates the entire loaf during the overnight cold proof.
- The Bite: Because they are pre-crisped, they don’t turn into soggy pockets of fat. Instead, you get a salty, smoky “pop” in every bite that contrasts with the soft, chewy interior of the bread.
4. The Sourdough Tang
Finally, there’s the 150g of ripe starter. The lactic and acetic acids produced during the long fermentation provide a bright, tangy finish. This acidity is crucial—it cuts through the richness of the bacon and the heavy fats of the cheese, ensuring that the bread feels light and balanced rather than “heavy.”
The Perfect Bite
Imagine a thick, toasted slice. The heat from the toaster revives the maple aroma, the pockets of cheddar become gooey again, and the salt from the bacon hits your tongue first, followed by the sweet-and-sour finish of the maple sourdough. It’s a literal symphony of flavors.
The Secret is in the “Lamination”
One thing I love about this recipe is how we handle the inclusions. Rather than just dumping everything in at once, we use a two-step process:
- The Folds: We introduce half the bacon and cheese during the third stretch-and-fold to get that flavor deep into the crumb.
- The Lamination: We layer the remaining half during the final shaping. By stretching the dough into a thin rectangle and sprinkling the toppings before rolling it up, you create “swirls” of cheesy, bacony goodness that won’t just sink to the bottom.
Maple Bacon Cheddar Sourdough
Created by Sue Mun
Makes one, sourdough boule
Ingredients:
- 325g water
- 150g ripe starter
- 70g maple syrup
- 500g bread flour
- 12g salt
Inclusions:
- 1/2 cup crispy maple bacon bits
- 1 cup shredded cheddar cheese
Instructions:
- Mix the warm water, maple syrup, and ripe sourdough.
- Add in the flour and salt and mix until a shaggy dough forms. Knead for 10 minutes until it becomes firmer.
- Cover and rest for 1 hour..
- Stretch and fold #1 (stretch the dough into itself about 8 times or until gluten develops). Rest for 30 minutes
- Stretch and fold #2. Cover and rest for 30 minutes.
- Stretch and fold #3. Add in half of the bacon bits and shredded cheddar cheese. Stretch and fold the dough. Cover and rest for 30 minutes.
- Stretch and fold #4.
- Cover and bulk ferment for about 6-12 hours depending on the temperature of your room. Until the dough increases 50% and can easily peels away from the sides of the bowl. If not, continue to proof longer.
- Laminate the dough. Flip the dough over and gently stretch to a long rectangle and sprinkle on top the remaining bacon bits and cheddar cheese. Do a book fold and gently roll it up. Then gently push/pull dough into a tight round.
- Dust with rice flour and place into banneton bread mold. Rest for 5 minutes.
- Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
- Proof in fridge overnight (10-15 hours)
- Preheat oven to 450F and place dutch oven in the oven to also preheat.
- Flip onto silpat or parchment and gently score the dough using a lame knife.
- Place into your hot Dutch oven.
- Bake at 450F for 30 minutes with the lid covered
- Lower the oven to 425F. Uncover the lid and bake again for 10-15 more minutes at 425F.
