This Sweet Sourdough Bread Recipe Will Make Your Kitchen Smell Like a French Bakery (But Better)

Forget bland loaves and sugar bombs masquerading as bread. This sweet sourdough bread recipe hits the sweet spot—literally. It’s chewy with a soft, custardy crumb, a kiss of honeyed sweetness, and the kind of golden crust that makes neighbors “stop by.” If you’ve got an active starter and a free afternoon, this is the loaf that turns you from baker to bread legend.

No gimmicks, no weird hacks—just smart technique and big flavor.

Why This Recipe Works

This loaf balances natural sourdough tang with gentle sweetness from honey and enriched dough ingredients. The result? A light, tender crumb that still holds structure.

Adding milk and butter softens the texture, while a touch of sugar speeds fermentation just enough for a reliable rise without turning the dough into cake. Long, cold proofing deepens flavor and improves digestibility, because flavor should show up to the party early and stay late.

We also rely on strong gluten development through stretch-and-folds rather than mechanical kneading. This keeps the crumb airy and open without compromising sliceability.

Think of it as artisan bakery quality, minus the 4 a.m. wake-up call.

Ingredients

Active sourdough starter (100% hydration): 120 g
Bread flour: 420 g (you can sub up to 80 g with all-purpose for a softer crumb)
Milk (room temp): 200 g (whole milk preferred)
Water (room temp): 80 g
Honey: 45 g (about 2 tbsp)
Granulated sugar: 20 g
Unsalted butter (softened): 40 g
Salt (fine sea salt): 9 g
Optional add-ins: 80–120 g mix-ins like raisins, mini chocolate chips, toasted walnuts, or orange zest
For finishing: 1 egg + 1 tbsp milk for egg wash, or 1 tbsp melted butter to brush after baking

How to Make It – Instructions

Feed your starter. Make sure it’s bubbly, doubled, and passes the float test. If it’s sluggish, give it another feeding. A tired starter = sleepy loaf.
Mix the wet base. In a large bowl, whisk milk, water, honey, and sugar until dissolved.
Stir in the active starter until it’s cloudy and well dispersed.
Add flour and rest (autolyse). Mix in the flour until no dry patches remain. Cover and rest 30 minutes. This relaxes the dough gluten and builds extensibility without effort.
Nice.
Work in salt and butter. Sprinkle in salt and pinch it through the dough. Add softened butter and squeeze/knead in the bowl until incorporated. It’ll be slightly tacky—normal.
Bulk fermentation + folds. Cover and let rise at 75–78°F (24–26°C) for 2.5–4 hours.
Perform 3–4 sets of stretch-and-folds every 30 minutes in the first 2 hours. If using add-ins, fold them in during the second set.
Check readiness. Dough should look puffed with ~50–75% volume increase, smooth surface, and small bubbles at the edges. If it’s barely moved, give it more time.
Patience beats a dense brick, IMO.
Pre-shape. Lightly flour the counter. Gently turn out the dough, pat into a loose rectangle, and roll or tuck into a round. Rest uncovered 15–20 minutes.
Final shape. Shape into a tight boule or batard.
Use a bench scraper to create surface tension. Place seam-side up in a floured banneton or a towel-lined bowl.
Cold proof. Cover and refrigerate 10–16 hours. This slow proof builds flavor and makes scoring easier.
Win-win.
Preheat like you mean it. Place a Dutch oven in the oven and preheat to 450°F (232°C) for at least 40 minutes. Hot oven = springy loaf.
Score and bake. Turn the dough onto parchment, brush lightly with egg wash if you want a glossy crust, and score a confident slash. Transfer to the Dutch oven, cover, and bake 22 minutes.
Uncover, reduce to 425°F (218°C), and bake another 18–22 minutes until deep golden and 200–205°F (93–96°C) internal.
Finish and cool. Optional: brush with melted butter for a soft, sweet sheen. Cool at least 1 hour before slicing. Yes, waiting is painful.
Yes, it’s worth it.

Storage Instructions

Room temperature: Store the cooled loaf in a paper bag or bread box for 2–3 days. Avoid plastic unless you prefer a softer crust.
Freezer: Slice, wrap tightly in plastic, then bag. Freeze up to 2 months.
Toast straight from frozen—zero drama.
Refresh: If the crust softens, re-crisp in a 350°F (175°C) oven for 8–10 minutes. For ultra-soft sandwich vibes, keep in plastic overnight.

Nutritional Perks

Thanks to fermentation, this loaf may be easier to digest than typical sweet breads. The sourdough process helps break down some starches and gluten, and can improve micronutrient availability.

Using milk, honey, and butter adds protein, minerals, and fats that increase satiety—so one slice actually feels substantial. It’s still a treat, but with a smarter blueprint.

Pitfalls to Watch Out For

Underfed starter: If your starter isn’t lively, your dough won’t rise. Feed it 6–12 hours before mixing, at warm room temp.
Overproofing in warmth: Sweet dough ferments faster.
Watch the dough, not the clock. If it’s super jiggly and domed, shape it sooner.
Butter too cold or added too early: Add after autolyse so gluten can form. Cold butter can shred structure; melted butter can make it greasy.
Scoring hesitation: A timid slash restricts oven spring.
Commit to a 1/2-inch deep cut at a slight angle.
Cutting too soon: Steam must escape and crumb must set. Slice early and you’ll crush the structure. Be strong.

Recipe Variations

Cinnamon Swirl: After pre-shape, roll dough into a rectangle.
Sprinkle 40 g sugar + 1.5 tsp cinnamon + pinch of salt. Roll up, seal, proof, and bake.
Orange Cranberry: Add 1 tbsp orange zest and 100 g dried cranberries (soaked and patted dry) during the second fold.
Chocolate Chip Hazelnut: Fold in 80 g mini chips and 60 g chopped toasted hazelnuts. Skip egg wash; finish with butter.
Milk Bread Hybrid: Replace 50 g water with milk and increase butter to 55 g for ultra-soft slices.
Bake in a loaf pan at 375°F (190°C) for 35–40 minutes.
Seeded Honey Crunch: Brush with egg wash, then sprinkle sesame and turbinado sugar before baking. Sweet, nutty, and photo-ready.

FAQ

Can I use all-purpose flour instead of bread flour?

Yes, but expect a slightly softer, less chewy crumb. If using all-purpose entirely, reduce total liquid by 10–20 g to maintain workable dough.

My dough didn’t rise—what went wrong?

Most likely a weak starter or a cold environment.

Warm the dough to 75–78°F (24–26°C), and ensure your starter is freshly fed, doubled, and bubbly. Sugar helps, but it can’t resurrect a sleepy culture.

Do I have to use a Dutch oven?

No, but it helps trap steam for better oven spring. Alternative: preheat a baking stone/steel, add a pan of boiling water to the bottom rack, and mist the oven walls at loading.

How sweet is this bread?

It’s gently sweet—think breakfast toast, French toast, or PB&J-friendly, not dessert-level sweet.

For sweeter, increase honey to 60 g and sugar to 30 g.

Can I shorten the cold proof?

You can, but flavor and structure will be less developed. Minimum 6 hours works in a pinch. If it overproofs in the fridge, bake straight from cold and score quickly.

Is egg wash necessary?

Nope.

Egg wash gives a glossy, bakery-style finish. If you prefer a matte crust, skip it. For a soft finish, brush with melted butter after baking.

Can I make it dairy-free?

Yes.

Use oat milk or almond milk and swap butter for a neutral oil or plant butter. Expect a slightly different crumb but still delicious.

What’s the best way to slice it?

Use a sharp serrated knife once fully cooled. For sandwiches, slice at 1–1.25 cm thickness.

For toast, go a tad thicker for maximum crunch-chew balance.

Wrapping Up

This sweet sourdough bread recipe nails the trifecta: tender crumb, balanced sweetness, and artisan bakery looks with home kitchen effort. Keep your starter lively, watch your proof, and let the oven do the heavy lifting. Once you master this base, the variations are endless—and your breakfast game just leveled up.

Now go make a loaf your future self will brag about (FYI: future you is already hungry).