Soft Honey Sourdough Bread Recipe

My family and I take bread seriously. This goes back generations.

It’s so intense that I won’t even eat store-bought bread when I go to my mom’s house. I’d rather wait 2 hours for some fresh baked sour dough bread using the starter that my mother has had for decades. Like I said, we take our bread seriously in our family.

So today, I want to share one of my favs with you: Soft Honey Sourdough Bread.

Ingredients:

For the Dough:

• ½ cup (120g) active sourdough starter (bubbly and fed — sourdough starter recipe coming soon!)

• 1 cup (240g) warm water

• 3 tablespoons honey

• 3 cups (360g) bread flour (or all-purpose flour)

• 1 ½ teaspoons salt

Optional:

• 1 tablespoon melted butter for brushing (after baking)

Instructions:

1. Mix the Dough (Night Before)

1. In a large bowl, mix sourdough starter, warm water, and honey until dissolved.

2. Add flour and mix until a shaggy dough forms. Cover and let it rest for 30 minutes.

3. Add salt and knead for about 5 minutes until smooth.

2. Bulk Fermentation (8-10 Hours)

1. Cover and let it rise at room temperature overnight (8-10 hours) until doubled in size.

3. Shape the Dough

1. Turn the dough onto a floured surface, gently shape it into a round or oval loaf.

2. Place it into a floured banneton or bowl with a towel, seam-side up. Cover and let it rise for 1-2 hours.

4. Bake the Bread

1. Preheat the oven to 450°F (230°C). If using a Dutch oven, place it inside to heat up.

2. Turn the dough onto parchment paper, score the top with a sharp knife.

3. Transfer to the Dutch oven (or baking sheet) and cover. Bake for 20 minutes covered, then 20-25 minutes uncovered until golden brown.

5. Cool & Serve

1. Brush with melted butter and let it cool for at least 1 hour before slicing.

This honey sourdough has a slightly sweet with a soft crumb while maintaining a classic sourdough tang.

Enjoy!