Sourdough Monkey Bread

Matthew Duffy
Matthew Duffy
June 7, 2022
This soft, sweet, gooey, sticky sourdough monkey bread is a perfect bake for The Anova Precision Oven. The dough soaks up the buttery brown sugar and maple caramel during the baking process and results in a pull-apart devious bread that is also perfect for sharing. Note: While we added volume equivalents to this recipe, we strongly recommend using a scale when measuring the ingredients.
Serves
4
Prep Time
01:30
Cook Time
00:37
Sourdough Monkey Bread
5 (1)
15
Ingredients
For the Sweet Levain
49 g (about ⅓ cup)
bread flour
33 g (about 2 Tbsp)
room temperature water
16 g (about 1 Tbsp)
100% hydration sourdough starter, fed and fully proofed
13 g (1 Tbsp)
granulated sugar
For the Bread Dough
181 g (about 1 ⅓ cups)
bread flour
181 g (about 1 ⅓ cups)
all-purpose flour
53 g (⅓ cup plus 1 Tbsp)
whole wheat flour
59 g (about ⅓ cup)
granulated sugar, divided
10 g (1 Tbsp)
diastatic malt powder
9 g (1 ½ tsp)
fine sea salt
4 large
eggs (200g), straight from the fridge
1 large
egg yolk (33g), straight from the fridge
62 g (¼ cup)
cold whole milk
21 g (4 tsp)
room temperature water
79 g (about ⅓ cup)
unsalted butter, at room temperature, cut into small pats, divided
For the Maple Brown Sugar Caramel Sauce
81 g (⅔ cup)
pecan halves
212 g (1 cup plus 1 Tbsp)
light brown sugar
158 g (about 11 Tbsp)
unsalted butter, at room temperature
41 g (about 2 Tbsp)
maple syrup
20 g (1 Tbsp)
honey
2 g (½ tsp)
vanilla extract
1 g (½ tsp)
ground cinnamon
1 g (1 pinch)
fine sea salt
To Finish
226 g (1 cup)
melted unsalted butter
218 g (1 cup plus 1 Tbsp)
granulated sugar
22 g (about ¼ cup)
ground cinnamon
Steps

1. Build the Sweet Levain

Combine all of the sweet levain ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until well combined. Remove the bowl from the mixer, cover with plastic, and let sit at warm room temperature (79°F (26°C)) until bubbly and light, about 6 hours.
Build the Sweet Levain

2. Start the Bread Dough

Add the bread flour, all-purpose flour, wheat flour, 30 grams of the granulated sugar, malt powder, and salt to the mixer bowl. Stir in the eggs, egg yolk, milk, and water. Mix the dough on low speed until it comes together and up the hook of the mixer, about 8 minutes. Add the remaining 29g granulated sugar and mix until incorporated, 3 to 4 minutes.

3. Add the Butter

Mix in half of the room temperature butter until fully incorporated. Scrape down the sides of the mixer, add the rest of the room temperature butter, and continue mixing until fully incorporated. The total mixing time will be 15 to 20 minutes.
Add the Butter

4. Check the Temperature

Take the temperature of the dough. It should be about 79°F (26°C). If it is too warm, flatten it onto a sheet pan, cover, and refrigerate for 20 minutes. After 20 minutes, ball the dough up and return to the mixer bowl.

5. Bulk Rise

Cover the mixer bowl with plastic wrap. Let rise at room temperature for 4 hours. You will not see much rise, but this will be enough time for the wild yeast to populate the dough. Transfer to the refrigerator and chill overnight.

6. Preheat the Oven

Rack
The next day, preheat the oven for the pecans.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

7. Toast the Nuts for the Sauce

Rack
Spread the pecans on a sheet pan, transfer to the oven, and bake until fragrant and golden, 10 to 12 minutes. Break into small pieces and set aside for serving. Turn off the oven.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:10 Timer

8. Finish the Sauce

In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining sauce ingredients. Mix on low speed until combined, then increase the speed to medium-low and mix for 3 to 4 minutes. Scrape down the sides of the bowl, then mix on medium-low speed for another 2 minutes. Spread the mixture across the bottom of a 9- to 10-inch round cake pan (no need to grease the pan). Top with the toasted pecans.
Finish the Sauce

9. Assemble the Monkey Bread

Divide the dough into 20g pieces and roll into rounds. Place the melted butter in a medium bowl. Mix the remaining granulated sugar and cinnamon in a second medium bowl. One at a time, roll the dough balls in the butter, followed by the cinnamon-sugar. Transfer to the sauce-lined pan, making an even layer. Make sure the pieces are spread out as they will more than double in size.
Assemble the Monkey Bread

10. Final Proof

Cover the pan with plastic wrap and let proof overnight (8 to 10 hours), at 77 to 79°F (25 to 26°C). The final product will be light, wiggly, and smell amazing.
Final Proof

11. Turn the Oven Back On

Rack
When you’re ready to bake, turn the oven back on.
Sous Vide Mode: Off
Steam: 100%
Temp: 325°F
Heat: Rear

12. Steam Bake

Rack
Transfer the bread to the oven and bake with steam for 10 minutes.
Steam Bake
Sous Vide Mode: Off
Steam: 100%
Temp: 325°F
Heat: Rear
00:10 Timer

13. Dry Bake

Rack
Let the oven adjust to 0% steam and continue to bake until the internal temperature of the bread is 201°F (94°C), 10 to 15 more minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 325°F
Heat: Rear
00:10 Timer

14. Rest and Serve

Let the monkey bread rest for 1 to 2 minutes (don’t wait too long or it will stick). Place a plate on top of the pan and flip it out onto the plate so the caramel sauce oozes out. Be careful—the caramel sauce is hot!
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