sourdough loaf with avocado oil

A soft, hearty twist on traditional sourdough, this recipe combines the tang of natural fermentation with the richness of avocado oil and the subtle sweetness of honey. It’s an easy-to-love artisan-style loaf that’s great for everyday use.

 Prep Time: 30 minutes (active time)

 Bulk Fermentation: 4–5 hours

 Cold Proof: 8–12 hours (overnight)

 Bake Time: 40–45 minutes

 Total Time: ~14–18 hours (with overnight proof)

 Difficulty: Intermediate

 Yields: 1 large loaf (~800g)

 Introduction

If you love sourdough but crave a softer, slightly sweeter slice, this Sourdough Loaf with Avocado Oil and Honey is a must-try. While it maintains the chewy crust and open crumb of a classic sourdough, it’s enriched with healthy avocado oil and natural honey, creating a more tender, subtly sweet bread that’s perfect for sandwiches, toast, or just enjoying plain.

Unlike traditional enriched loaves that rely on butter and sugar, this one uses avocado oil—a heart-healthy fat with a mild flavor—and honey to enhance the dough’s hydration, texture, and shelf life.

 Ingredients

Tip: Use a digital scale for the most accurate results.

Dough:

• 500g bread flour

• 350g water (room temp)

• 100g active sourdough starter (fed and bubbly)

• 10g sea salt

• 25g honey (about 1 tbsp)

• 25g avocado oil (about 2 tbsp)

Optional Toppings:

• Rolled oats

• Sesame seeds

• Flaky sea salt

 Equipment Needed

• Large mixing bowl

• Bench scraper

• Banneton basket or cloth-lined bowl

• Dutch oven or baking stone

• Parchment paper

• Lame or sharp razor for scoring

 Instructions

 Step 1: Feed Your Starter

Feed your sourdough starter 6–12 hours before mixing the dough. It should be active, bubbly, and pass the float test (a spoonful floats in water).

 Step 2: Mix and Autolyse (Flour + Water Rest)

1. In a large mixing bowl, combine:

   • 500g bread flour

   • 350g water

2. Mix until all flour is hydrated and no dry bits remain.

3. Cover and let rest for 30–45 minutes. This step begins gluten development naturally.

 Step 3: Add Starter, Honey, and Avocado Oil

1. Add the 100g active starter to the dough and gently mix to incorporate.

2. Add 25g honey and 25g avocado oil. Mix again using the “stretch and fold” method.

Dough will feel sticky at first but will tighten up during the fermentation process.

 Step 4: Add Salt

1. Sprinkle 10g of salt over the dough.

2. Use the “pinch and fold” method to integrate it—pinch parts of the dough and fold it over itself repeatedly.

 Step 5: Bulk Fermentation with Stretch & Folds (4–5 hours)

Let dough ferment at room temp (~72–75°F / 22–24°C) for 4–5 hours.

Perform 4–5 stretch and folds during the first 2 hours:

• Every 30 minutes, wet your hands and stretch one side of the dough up, fold it over itself, and repeat on all four sides.

By the end of bulk fermentation, the dough should be puffy and slightly domed with visible bubbles.

 Step 6: Preshape and Rest

1. Gently turn the dough out onto a lightly floured surface.

2. Shape it into a loose ball.

3. Let it rest, covered, for 20 minutes to relax the gluten.

 Step 7: Final Shape

1. Shape into a tight ball (boule) or batard.

2. Place seam-side up in a lightly floured banneton or a cloth-lined bowl.

Optional: Roll the top of the loaf in oats or seeds before proofing for extra texture.

 Step 8: Cold Proof (8–12 hours)

Cover and refrigerate overnight. This step enhances flavor, structure, and makes the dough easier to score.

 Step 9: Score and Bake

1. Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 30–45 minutes.

2. Flip dough onto parchment, seam-side down. Score with a lame or sharp blade.

3. Carefully place into the hot Dutch oven.

Bake:

• 20 minutes covered

• 20–25 minutes uncovered until deep golden brown

Internal temperature should be 205–210°F (96–98°C).

 Step 10: Cool Completely

Let the loaf cool on a wire rack for at least 1 hour before slicing. This ensures the crumb sets and prevents a gummy texture.

 Serving Suggestions

• With butter or nut butter for a wholesome breakfast

• Toasted and topped with smashed avocado

• Sliced with cheese and deli meats for sandwiches

• Cubed into croutons or sliced for bruschetta

 Storage Tips

• Room Temp: Store in a paper bag or bread box for 2–3 days

• Freezer: Slice and store in freezer-safe bags for up to 3 months

• To Reheat: Toast directly from frozen or rewarm in a 350°F oven for 10 minutes

 Nutritional Information (Per Slice – 1 of 12)

Note: Nutrition will vary slightly depending on flour and specific honey/oil brands used.

 Variations

• Whole Wheat Version: Replace 100g of bread flour with whole wheat flour for a nuttier flavor

• Seeded Crust: Roll the shaped loaf in sesame, poppy, or sunflower seeds before the cold proof

• Spiced Loaf: Add 1 tsp cinnamon or a pinch of nutmeg for a cozy twist

• Nut-Infused: Fold in chopped walnuts or pecans during the final stretch and fold

 FAQ

Can I make this loaf entirely without a Dutch oven?

Yes, but you’ll need to create steam. Place a tray of water in the bottom of the oven during the first 15–20 minutes of baking to simulate steam baking.

Can I skip the honey?

You can. The honey adds softness and a subtle sweetness, but it’s not required for structure.

Can I use olive oil instead of avocado oil?

Yes, though the flavor will be more pronounced. Avocado oil is more neutral and has a higher smoke point.

Why is my sourdough dense?

Likely due to underproofing, insufficient gluten development, or inactive starter. Ensure your starter is well-fed and bubbly before using.

 Final Thoughts

This Sourdough Loaf with Avocado Oil and Honey blends the nourishing simplicity of traditional sourdough with the soft, rich texture of an enriched bread. It’s a delicious bridge between rustic and refined—great for daily sandwiches, gourmet toast, or just slathered in butter.