Honey Sourdough Bread
This honey sourdough bread combines the classic tang of natural fermentation with the subtle sweetness of honey for a soft, flavorful loaf. It’s the perfect bread for toast, sandwiches, or simply enjoying with a pat of butter. Made with just a few wholesome ingredients, this rustic loaf is as nourishing as it is delicious.
Equipment
- 1 mixing bowl
- 2 Identical oaf pans
Ingredients
- ½ cup (100g) active sourdough starter
- 1 ½ cups (350g) warm water
- 1 ½ tbsp (25g) honey
- 4 cups (500g) all-purpose flour
- 1 ½ tsp (10g) salt
Instructions
Mix the Dough
- In a large bowl, mix the sourdough starter, warm water, and honey. Stir in the flour until no dry bits remain.
- Cover and let rest (autolyse) for 30–45 minutes.
Adding Salt and Doing Stretch & Folds
- Sprinkle salt over the dough and mix well.
- Perform 3–4 sets of stretch and folds every 30 minutes over 2 hours to build strength.
Bulk Fermentation
- Cover and let the dough rise at room temperature until doubled in size (about 4–6 hours, depending on room temp).
Shape the Dough
- Turn the dough out onto a lightly floured surface, gently shape it into a round or oval loaf.
- Place into a floured banneton or bowl lined with a towel.
Cold Proof
- Cover and refrigerate for 8–12 hours (or overnight) to develop flavor and structure.
Baking the Bread
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- When ready, score the loaf and bake covered for 20 minutes, then uncovered for 20–25 minutes until golden brown.
Cool and Enjoy
- Let the bread cool completely on a wire rack before slicing.
Notes
🥖Tips:
- Raw, local honey adds the best flavor.
- Don’t skip the cold proof—it really enhances the crust and crumb.
- Store at room temp for 2–3 days, or slice and freeze.