This garlic and herb sourdough bread is a flavorful twist on classic sourdough. It combines a crispy crust with a soft, airy interior, infused with garlic and fresh herbs for a rich, savory taste. Perfect as a side for any meal or enjoyed on its own.
Recipe Info
- Prep Time: 30 minutes
- Rise Time: 12–16 hours
- Bake Time: 45–50 minutes
- Total Time: 13–17 hours
- Yield: 1 loaf
- Difficulty: Intermediate
Ingredients
For Dough
- Bread flour – 500g
- Water (room temperature) – 350g
- Active sourdough starter – 100g
- Salt – 10g
- Olive oil – 1 tbsp
For Garlic Herb Mixture
- Garlic (minced) – 4 cloves
- Fresh rosemary (chopped) – 1 tbsp
- Fresh thyme (chopped) – 1 tbsp
- Fresh parsley (chopped) – 1 tbsp
- Olive oil – 2 tbsp
- Sea salt – 1 tsp
(You can use dried herbs: 1 tsp each)
Instructions
1. Mix the Dough
Combine flour and water until no dry flour remains.
Cover and let rest for 45 minutes.
2. Add Starter and Salt
Add sourdough starter and salt.
Mix well until fully combined.
3. Stretch and Fold
Perform stretch and folds every 30 minutes for 2–3 hours to build structure.
4. Prepare Garlic Herb Mix
Heat olive oil on low, add garlic and cook lightly (do not brown).
Add herbs and salt, then let cool.
5. Incorporate Herbs
Gently spread the dough and add the garlic herb mixture.
Fold the dough to evenly distribute.
6. Bulk Fermentation
Cover and let rise for 4–6 hours until the dough becomes airy and doubled.
7. Shape the Dough
Shape into a round or oval loaf and place in a floured proofing basket.
8. Final Proof
Refrigerate overnight (8–12 hours) or proof at room temperature for 1–2 hours.
9. Bake
Preheat oven to 230°C (450°F) with a Dutch oven inside.
Score the dough and bake:
- 25 minutes covered
- 20 minutes uncovered until golden brown
10. Cool and Serve
Let the bread cool completely before slicing.
Key Tips
- Use fresh herbs for best flavor
- Avoid burning the garlic
- Roasted garlic can be used for a sweeter taste
- Add cheese (parmesan or cheddar) for extra richness
Storage
- Room temperature: 2 days
- Refrigerator: 4–5 days
- Freezer: up to 3 months
Serving Ideas
- Serve with soups or pasta
- Make garlic bread or bruschetta
- Use for sandwiches
