Add your active sourdough starter, warm water, and honey (or maple syrup) to a large mixing bowl and mix until well combined.

Gradually add in the bread flour and sprinkle in sea salt, mixing thoroughly with a wooden spoon or your hands until the dough forms a rough, sticky ball.

Transfer the dough onto a lightly floured surface.Gently knead the dough for approximately 8–10 minutes, until it feels smooth, elastic, and a bit springy.

Form the dough into a round ball and put it into a bowl lightly coated with oil. Cover the bowl with a damp cloth or plastic wrap and allow the dough to rest at room temperature for 4–6 hours, until it roughly doubles in size. (Tip: Patience is key! natural fermentation is what creates the bread’s wonderful flavor and texture.)

After the first rise, gently flatten the dough and sprinkle in any optional ingredients—such as cinnamon, dried fruits, or nuts. Fold and knead lightly to distribute them evenly.

Shape the dough into your desired loaf shape—round or oval works beautifully.

Place it onto parchment paper, dust lightly with flour, and cover loosely. Allow the dough to rise again for about 1–2 hours, or until it looks puffy and airy.

Preheat your oven to 450°F (232°C), with a Dutch oven or baking stone inside, and let it heat for at least 30 minutes.

Score the top of your dough with a sharp knife or blade—this allows your bread to expand beautifully in the oven.

Carefully transfer the dough (parchment paper included) into your hot Dutch oven or onto the baking stone.

Bake with the lid on (if using a Dutch oven) for 20 minutes, then remove the lid and bake for an additional 15–20 minutes until your bread turns golden brown and crispy.

Remove your sweet sourdough bread from the oven and place it onto a cooling rack.

Let it cool at least 20–30 minutes. (Pro tip: I know it’s hard to wait, but cooling helps ensure the crumb stays soft and tender.)