Ingredients:

-½ Cup brown sugar 

-2 TBSP flour

-1 TSP Cinnamon 

-1 TSP vanilla 

-2-3 TBSP chopped pecans

-1 TBSP maple syrup 

-4-8 TBSP butter (1 stick, can be room temperature or from the fridge)

Directions:

The inclusion is added in as the oven is being preheated to 400℉. The loaf has been prepped if you have followed my regular sourdough loaf recipe. We are about to add our inclusions in before baking. Mix all the above ingredients in a small bowl. 

Stretch out the loaf into a rectangle or circle as big as you can. Then we will layer all the ingredients.  Sprinkle the pecan mix on the dough. Cut your butter into ½ TBSP chunks and in half from here. Spread out on the dough. Fold ⅓ of the loaf over and repeat the process. Fold the other ⅓ over and repeat the process. Now we roll up our “log” like a sleeping bag. Then from here move it into a circular motion to form your boule. Place on parchment paper. Spritz with water. Score your loaf. Sprinkle on additional pecan mix and place chunks of butter. Bake in your oven COVERED for 40 minutes and UNCOVERED for an additional 10 minutes. You can spritz with water once you uncover it for the remaining bake. Remember the loaf likes steam. If you are unsure if the inside is done you can temp your loaf and it should be at 200℉. Now go enjoy the goodness!