Description

There’s something deeply satisfying about baking your own bread from scratch. The smell that fills the kitchen, the golden crust fresh out of the oven, and that first warm slice with a little butter — it’s more than just food. It’s a moment. This sourdough recipe is one of those special ones that you’ll want to make again and again. What makes it stand out is the gentle sweetness from honey and the soft texture from olive oil, creating a loaf that’s hearty yet delicate, rustic yet refined. It’s ideal for women who enjoy baking with purpose — whether that’s to nourish loved ones, experiment in the kitchen, or simply enjoy a peaceful morning with a homemade slice of bread.

Ingredients

This dough comes together with just a few everyday ingredients, but each one plays an important role:

150g active sourdough starter – Make sure it’s bubbly and recently fed (within 4–6 hours) to give your bread a good rise and that signature tang.
345g water – Room temperature works best; filtered water is even better if your tap water is heavily chlorinated.
15g olive oil – Adds tenderness to the crumb and a subtle richness that elevates the flavor.
15g honey – Brings a touch of sweetness that balances the sourdough’s natural tang and helps deepen the crust’s color during baking.
600g bread flour – High-protein flour like King Arthur Bread Flour gives the dough strength and structure.
15g Himalayan pink sea salt – Adds flavor and helps regulate the fermentation process.

Note: If you don’t have a kitchen scale, this is a great moment to invest in one — it makes a world of difference in sourdough baking.

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Instructions

1. Mix the Dough

In a large mixing bowl, whisk together the sourdough starter, water, olive oil, and honey until well blended. Slowly add in the bread flour and salt. Use your hands or a sturdy spoon to mix until all flour is incorporated. The dough will be sticky and shaggy, but that’s expected.

2. Rest (Autolyse)

Cover the bowl with a damp towel or plastic wrap and let it sit for 30 minutes. This resting period, known as autolyse, allows the flour to fully absorb the water, which makes kneading easier and improves the dough’s elasticity.

3. Stretch and Folds

Over the next two hours, complete four sets of stretch and folds. Every 30 minutes, gently stretch one side of the dough upward and fold it over to the opposite side. Turn the bowl and repeat this process on all four sides. You’ll notice the dough becoming smoother and stronger with each round.

4. Bulk Fermentation

Let the dough ferment at room temperature until it rises by about 75%. This may take 4 to 6 hours, depending on how warm your kitchen is. The dough should look puffed and feel airy when you press a finger into it.

5. Shape and Cold Proof

Once fermentation is complete, gently turn the dough onto a lightly floured surface. Shape it into a tight round loaf using gentle movements to preserve air bubbles. Place it into a floured banneton or a bowl lined with a well-floured towel. Cover and refrigerate for 10–12 hours — this long, cold proof helps develop flavor and gives the dough structure.

6. Cold Bake

Preheat nothing — this recipe uses a cold start. Place the cold dough directly into a cold Dutch oven, score the top with a sharp blade or bread lame, then cover with the lid and place in the cold oven. Set the oven to 450°F and bake for 60 minutes. This slow, even rise creates an incredibly airy and beautifully blistered crust.

7. Check Doneness

Remove the Dutch oven and let the bread cool on a wire rack. The internal temperature should be 205°F to 210°F for a fully baked loaf. Resist the temptation to slice right away — resting helps the crumb set properly.

Notes

A rustic artisan sourdough loaf enhanced with olive oil and honey. Baked using a cold oven and cold Dutch oven method for a beautifully risen crust and tender crumb. Perfect for beginners and experienced bakers alike.

Prep Time: 30 minutes
Folding & Bulk Fermentation Time:: 5–6 hours
Cook Time: 60 minutes
Category: Bread
Method: Cold Oven Sourdough Baking
Cuisine: American-European rustic

Nutrition

Serving Size: 1 slice (approx. 90g)
Calories: ~200 kcal
Sugar: 1.2g
Sodium: 350mg
Fat: 3.2g
Saturated Fat: 0.5g
Unsaturated Fat: 2.6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1.5g
Protein: 5g
Cholesterol: 0mg