Hot Honey Sourdough Bread Recipe
Prep Time:
14 hours
Cook Time:
40 minutes
Servings:
12 slices
Ingredients
  • 2 tablespoons active sourdough starter
  • 1 ½ cups warm water
  • 4 cups bread flour
  • ¼ cup honey
  • 1 tablespoon red pepper flakes
  • ⅓ cup diced hot cherry peppers
  • 2 teaspoons salt
Directions
  1. Add the sourdough starter to the warm water and whisk to combine.
  2. Add the water mixture to the bread flour and stir with a dough whisk until the flour is moistened.
  3. Cover the dough and set aside for 20 minutes.
  4. Pull the dough in an upward motion, then rotate the bowl 90 degrees and repeat the pull, completing 4 turns. Set aside to rest for 20 more minutes.
  5. Add the honey to a small saucepan with the red pepper flakes and diced cherry peppers.
  6. Heat on low heat for 2 minutes. Set the hot honey aside to cool.
  7. After the dough has rested for 20 minutes, repeat the turn-and-pull maneuver. Continue in 20-minute intervals until you have completed a total of 4 pull-and-turn cycles over the course of 80 minutes. Let rest for 20 minutes after the final pull-and-turn.
  8. After resting, Add the cooled hot honey and salt. Pull from the center of the dough and turn 4 times, repeating the pulling with each turn.
  9. Cover the dough and let it ferment for 4–6 hours.
  10. Turn the dough out onto a lightly floured surface. Using a bench scraper, form the dough into a round. Let it rest on the counter for 20 minutes.
  11. Turn the dough over and fold the sides into the center like an envelope, then roll into a loaf shape.
  12. Place the dough in a towel-lined basket that's been dusted with flour, then pinch the sides closed in the center. Place in the refrigerator overnight.
  13. Preheat the oven to 450 F and place a large, lidded Dutch oven inside.
  14. Flip the bread out of the basket and onto a piece of parchment paper.
  15. Score the top of the bread.
  16. Remove the Dutch oven from the oven, place the bread inside, and cover with the lid. Bake for 20 minutes.
  17. Remove the lid and continue baking for another 20 minutes.
  18. Allow the bread to cool, then slice and serve.