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Honey Sourdough Bread

Honey Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 192
Ingredients Method Notes

Ingredients
  

  • 100g active sourdough starter
  • 350g water, around 85°F
  • 500g bread flour
  • 30g honey
  • 10g fine sea salt

Method
 

  1. Combine flour and water in a large bowl, cover, and let rest for 30 minutes.
  2. Add starter, honey, and salt. Mix by hand until fully incorporated.
  3. Perform three sets of stretch and folds, spaced 30 minutes apart.
  4. Let the dough bulk ferment at room temperature for 4 to 5 hours until nearly doubled.
  5. Turn the dough out, preshape into a round, rest 20 minutes, then shape into a tight boule and place in a floured banneton.
  6. Cover and cold proof in the refrigerator for 8 to 12 hours.
  7. 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.

Notes

The total time shown does not include bulk fermentation (4 to 5 hours) or the overnight cold proof (8 to 12 hours). Plan ahead so you can bake the next morning. If you want same-day baking, let the shaped loaf proof at room temperature until it passes the poke test, about 2 to 3 hours, then bake as directed.