Soft and Slightly Sweet Honey Sourdough Bread
This honey sourdough loaf has a tender, open crumb and a gentle sweetness that comes from the honey, not from sugar. The sourdough tang balances it perfectly so it works just as well with butter and jam as it does alongside a bowl of soup.
It does ask for a little planning. You’ll mix the dough, let it ferment through the day, shape it in the evening, and bake the next morning. But most of that time is hands off, and the result is a loaf that feels special every time.
Why This Honey Sourdough Stays in My Rotation
It gives me that classic crusty sourdough texture with a softness that stays for days. The honey pulls moisture into the dough, so the crumb never dries out the way some lean breads do.
The crust takes on a deep mahogany color in the oven, and the first slice still steams when you cut into it. I love that the sweetness never overpowers the tang. Everything stays in balance.
Ingredients
- 100g active sourdough starter, fed and bubbly: use 100% hydration starter
- 350g water, around 85°F: lukewarm to the touch but not hot
- 500g bread flour: higher protein gives better structure
- 30g honey: a mild wildflower or clover honey works best
- 10g fine sea salt: not coarse salt
Variations / Substitutions
- Swap the honey: use an equal weight of maple syrup for a deeper, woodsy sweetness
- Add whole wheat: replace up to 125g of the bread flour with whole wheat flour for a nuttier loaf; you may need a splash more water
- Try a seeded crust: after shaping, roll the top of the loaf in sesame or poppy seeds before it goes into the banneton
- Bake it as rolls: divide the dough into 8 equal pieces after bulk fermentation, shape into rounds, and reduce the bake time by about 10 minutes
If you enjoy this one, my classic country sourdough is a great next bake.
How to Make Honey Sourdough Bread
Step 1: Mix the Dough
In a large bowl, combine the 500g bread flour and 350g water until no dry flour remains. Cover and let the mixture rest for 30 minutes. This short autolyse helps the flour hydrate and starts gluten development without any work from you.
When the 30 minutes are up, add the 100g starter, 30g honey, and 10g salt. Use a wet hand to pinch and fold the dough until everything is blended and the dough feels sticky but cohesive, about 2 minutes.
Step 2: Build Gluten with Stretch and Folds
Cover the bowl and let the dough sit for 30 minutes. Then, with a wet hand, reach under one side of the dough, stretch it upward, and fold it over the opposite side. Rotate the bowl a quarter turn and repeat until you’ve done four folds. The dough will feel slack at first but tighten just a little with each fold.
Repeat this exact process two more times, waiting 30 minutes between each set. By the third set, the dough should feel pillowy and show some bubbles on the surface, and it will hold its shape in the bowl for a minute before relaxing.
Step 3: Shape the Loaf
Let the dough finish bulk fermentation until it has nearly doubled and the top looks domed and jiggly, about 4 to 5 hours total from mixing. Turn it out onto a lightly floured surface, gently press it into a rough round, and let it rest uncovered for 20 minutes.
After the rest, shape the dough into a tight boule. Fold the edges into the center, flip it seam side down, and use cupped hands to drag the dough across the counter until the surface feels taut. Place it seam side up in a floured banneton or a bowl lined with a floured tea towel.
Step 4: Cold Proof the Loaf
Cover the banneton and refrigerate the dough for 8 to 12 hours. The cold proof slows fermentation, builds more sourdough flavor, and makes the dough easier to score the next morning.
The loaf is ready to bake when you can poke it lightly with a floured finger and the indentation fills back slowly. If it springs back right away, give it an extra hour in the fridge.
Step 5: Score and Bake
Place a Dutch oven with its lid in the oven and preheat to 450°F (230°C) for at least 30 minutes. Turn the dough out onto a piece of parchment paper, dust the top with flour, and use a sharp lame or knife to make one decisive slash across the surface, about a half inch deep.
Lift the loaf into the hot Dutch oven, cover it, and bake for 30 minutes. Remove the lid and continue baking for another 15 to 20 minutes, until the crust is a deep golden brown and the internal temperature reads 200°F to 205°F (93°C to 96°C). Transfer the bread to a wire rack and let it cool for at least an hour before slicing.
Tips for the Best Honey Sourdough
- Use a kitchen scale for every ingredient. Sourdough depends on precise ratios, and a scale makes repeatable loaves easy.
- Keep the dough temperature between 75°F and 80°F during bulk fermentation. A warmer dough ferments faster and can overproof before you shape it.
- To know bulk fermentation is finished, look for a 50% to 75% increase in volume, bubbles visible on the surface, and a gentle jiggle when you shake the bowl.
- For a slightly thinner, crisper crust, toss an ice cube into the Dutch oven right after you put the loaf in and before covering.
- If you do not have a Dutch oven, this bread bakes beautifully on a baking stone with a pan of hot water on the rack below for steam.
Bake times depend on your setup:
| Method | Covered Time | Uncovered Time |
|---|---|---|
| Dutch oven | 30 mins | 15-20 mins |
| Baking stone with steam pan | 25 mins (with steam) | 20-25 mins |
Storing Leftover Honey Sourdough
- Counter: keep the cut side down on a board for the first day, then transfer to a bread bag or wrapped in a clean towel for another 2 to 3 days. The crust will soften but the crumb stays moist.
- Reheating: whole slices toast beautifully from frozen. You can also wrap the loaf in foil and warm it in a 350°F (175°C) oven for 10 minutes to revive the crust.
- Serve cold: if the loaf is a day old, it makes excellent sandwiches and toast without reheating.
What to Serve With Honey Sourdough Bread
A thick slice toasted and buttered is hard to beat, but it also soaks up brothy soups like a bean and kale stew. For something sweet and savory, try it with a generous spread of ricotta, a drizzle of honey, and cracked black pepper.
Frequently Asked Questions
Can I use all-purpose flour?
Yes, but reduce the water to about 320g. All-purpose flour absorbs less liquid than bread flour, and a wetter dough will be harder to shape.
How do I know my starter is ready to use?
Feed it and wait until it has doubled in volume within 4 to 6 hours and passes the float test. A small dollop dropped in water should float.
Can I make this without a Dutch oven?
Yes, preheat a baking stone or an inverted baking sheet at 450°F (230°C). Place a pan of boiling water on the rack below when you load the bread to create steam.
Can I add whole wheat flour?
You can substitute up to 25% of the bread flour with whole wheat flour. Hold back a tablespoon of water during mixing and add it only if the dough feels too stiff.
Honey Sourdough Bread Recipe
Ingredients
Method
- Combine flour and water in a large bowl, cover, and let rest for 30 minutes.
- Add starter, honey, and salt. Mix by hand until fully incorporated.
- Perform three sets of stretch and folds, spaced 30 minutes apart.
- Let the dough bulk ferment at room temperature for 4 to 5 hours until nearly doubled.
- Turn the dough out, preshape into a round, rest 20 minutes, then shape into a tight boule and place in a floured banneton.
- Cover and cold proof in the refrigerator for 8 to 12 hours.
- Preheat a Dutch oven to 450°F (230°C). Turn the dough onto parchment, score the top, and bake covered for 30 minutes. Uncover and bake 15 to 20 minutes more until deep golden. Cool completely on a rack before slicing.
