Honey & Oat Sourdough
A tender, golden loaf with a touch of sweetness and a wholesome oat-studded crumb.
At a Glance
Loaf Style: Soft Artisan or Pan Loaf
Skill Level: Beginner-friendly
Total Time: ~22–26 hours
Prep Time: ~30 minutes
Yield: One medium loaf (~800g)
Hydration: 76% (plus added water for oat soaker)
Bake Temp: 450°F / 230°C
Baking Vessel: Dutch oven or loaf tin
Ingredients
Main Dough
100g active sourdough starter
360g water (warm, ~78°F / 26°C)
450g bread flour
50g whole wheat flour
10g fine sea salt
30g honey (plus extra for glaze, optional)
Oat Soaker
40g rolled oats
80g boiling water
Optional topping: Extra rolled oats or oat flakes for garnish
Instructions
Prepare the Oat Soaker
1. In a small bowl, pour boiling water over the oats.
2. Stir and let sit for at least 30 minutes (or up to overnight in the fridge) until soft and absorbed.
Mix and Rest (Autolyse)
3. In a large bowl, mix starter, water, bread flour, and whole wheat flour until a shaggy dough forms.
4. Cover and rest for 45–60 minutes.
Add Salt, Honey, and Oat Soaker
5. Add the salt, honey, and soaked oats to the dough.
6. Pinch and fold gently until everything is well combined. The dough will feel slightly sticky.
Bulk Fermentation with Folds
7. Let the dough bulk ferment at room temperature (74–78°F / 23–26°C) for 4–5 hours.
8. Perform 3 sets of stretch and folds during this time:
• Wet your hands, lift one side of the dough, and fold it across.
• Rotate the bowl and repeat on all four sides.
• Cover the bowl and rest between folds.
Shape and Cold Proof
9. Turn the dough onto a lightly floured surface and shape into a round or oval.
10. For a rustic feel, place seam-side up in a floured banneton. For a softer sandwich-style loaf, place seam-side down into a greased loaf tin.
11. Cover and refrigerate for 8–16 hours.
Score and Bake
12. Preheat oven to 450°F / 230°C with a Dutch oven inside (if using) for at least 45 minutes.
13. Turn out dough onto parchment, score the top, and gently transfer to the hot Dutch oven or bake directly in the tin.
14. Optionally, brush the top with a touch of honey and sprinkle with extra oats before baking.
15. Bake covered for 20 minutes, then uncover and bake for an additional 25–30 minutes until golden brown and fragrant.
Visual Cues
Crumb should be soft and even, with a light golden color and visible flecks of oat throughout.
The crust should have a slight sheen if brushed with honey, and oats will toast gently on top.
Why This Works
Honey adds subtle sweetness and moisture, while oats soften the crumb and bring gentle texture. Together, they create a versatile loaf that’s perfect for breakfast toast or slathered in butter straight out of the oven.
