Rustic Honey Sourdough Bread

loaf of honey sourdough bread surrounded by parchment paper

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4.72 from 7 votes

Rustic Honey Sourdough Bread

Rustic Honey Sourdough Bread is the perfect sandwich loaf that is lightly sweetened from honey and is tender from eggs.

Prep Time23

Cook Time50

Total Time23 50

Course: Baked Goods

Cuisine: American

Servings: loaf

Calories: 280kcal

Author: Sarah Baumeister

Ingredients

5 cups all purpose flour or 600 grams by weight (Please note, you may need up to 120 additional grams of flour depending on your particular starter and flour brand. The dough should be soft but hold its form when shaped.)
1 cup Sourdough starter
½ cup honey
2 eggs
1 tbsp. salt
2 cups warm water

Instructions

Start by feeding your sourdough starter so that it is active and bubbly. The time frame for this will vary from starter to starter, but for me, it takes about 6 hours (this is how long it takes to double in size after having part of it discarded and then fed at 100% hydration).
In the bowl of your stand mixer, add flour, water, and honey. Mix using the dough hook attachment for 5 minutes.
Add in 2 eggs and mix for another 5 minutes. Don't worry if the eggs are not completely incorporated. Allow to sit for 1 hour.
Once the dough has rested, add active sourdough starter and salt and mix for a full 10 minutes. The dough will be very soft and elastic by the end.
Pull dough up and stretch and then fold it back down on itself. This process is known as the stretch and fold. Repeat 8x, turning the bowl a quarter turn each time. Cover will a damp towel. Repeat every 30 minutes, 3 more times (4x total).
Allow dough to sit at room temperature for 6 hours.
Shape dough into a loaf.
Place in lined proofing basket that has been floured and complete second rise in the fridge for 8 hours.
Place empty dutch oven with lid in oven and preheat oven to 450 degrees.
Once the oven is hot, flip raw sourdough loaf on to a piece of parchment paper. Score one quick cut with a sharp knife. Remove the preheated dutch oven from the oven and remove the lid. Quickly lower the sourdough loaf on parchment paper and replace the lid. Bake covered for 50 minutes, until loaf is fully cooked and a deep golden brown on the outside.
Place finished loaf on a cooling rack and completely cool (at least one hour) before slicing. Enjoy!

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