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Hot Honey Sourdough Bread Recipe

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4 from 14 reviews

This Hot Honey Sourdough Bread combines the tangy depth of traditional sourdough with a subtle sweetness and spice from hot honey, creating a beautifully crusty loaf with a soft and flavorful crumb. Perfect for adventurous bread lovers looking to add a unique twist to their homemade sourdough.

Ingredients

Starter and Dough

  • 100 g Sourdough Starter (Fed and Bubbly)
  • 500 g Bread Flour
  • 100 g Hot Honey
  • 300 g Water (see notes below)
  • 10 g Salt

Instructions

  1. Mix Starter and Hydrate: Weigh out the sourdough starter and water, mix them together until the starter is dissolved. Then add the bread flour, salt, and hot honey. Mix everything until you have a rough, shaggy dough. Cover with plastic or a dish towel and let rest for about an hour to fully hydrate.
  2. Form Dough Ball: After the rest, stretch the dough from the outside and fold it over itself repeatedly to form a smooth, tight ball. This usually takes 20-25 folds. Cover again and let it rest for 30 minutes.
  3. Stretch & Fold: Perform 4 sets of stretch and folds at room temperature with 15-30 minutes between each set. This develops gluten strength and dough structure.
  4. Bulk Fermentation: Cover the dough and allow it to ferment at room temperature until it doubles in size. Timing varies based on ambient conditions.
  5. Shape the Dough: Turn the dough onto a surface with the sticky side up, pull into a rough rectangle. Optionally sprinkle with sharp cheddar, parmesan, or roasted garlic for additional flavor. Shape into your desired form (batard recommended) and place gently into a floured banneton. Stitch the base if needed.
  6. Cold Fermentation: Cover the banneton loosely with a plastic bag or damp tea towel and refrigerate for a minimum of 5 hours, up to 36 hours. Longer fermentation improves crust blistering and enriches flavor.
  7. Preheat Oven and Dutch Oven: Preheat your oven to 230°C (450°F) and place your Dutch oven inside right from the start so it gets hot. Keep the shaped dough in the fridge until just before baking to ensure excellent oven spring.
  8. Bake the Bread: Remove the dough from the fridge and place it on baking paper. Score the dough with a lame or sharp knife. Carefully take out the Dutch oven, place the dough inside using the paper as a sling, cover with the lid and bake for 30 minutes at 230°C (450°F). Then remove the lid and bake for an additional 10-15 minutes at 210°C (410°F). To prevent burning from the honey sugar content, use a trivet under the Dutch oven or place a baking tray beneath it.
  9. Cool the Bread: Remove the bread from the Dutch oven promptly and transfer it onto a wire rack. Allow it to cool completely before slicing to preserve crumb texture.

Notes

  • Water temperature and hydration level can affect dough consistency; adjust slightly if needed.
  • Bulk fermentation time depends on room temperature and starter activity; aim for the dough to double in size.
  • Adding sharp cheeses or roasted garlic at shaping stage is optional but recommended for extra flavor.
  • Cold fermenting enhances crust texture and flavor complexity.
  • Using a trivet or tray under the Dutch oven is important to avoid burning the sugar-rich honey in the dough.
  • Allow bread to cool completely before slicing to maintain structure and moisture.

Find it online: https://recipeplenty.com/hot-honey-sourdough-bread-recipe/