Garlic and Herb Sourdough Bread Recipe

Introduction

This rustic garlic and herb sourdough bread is bursting with savory flavors from garlic powder and fragrant thyme or rosemary. Perfectly crusty on the outside and tender inside, it pairs wonderfully with soups, sandwiches, or simply toasted with butter for a comforting treat.

Ingredients

• 500g bread flour
• 1 tsp garlic powder
• 1 tsp dried thyme or rosemary
• Pinch of black pepper
• 100g active sourdough starter
• 350-375g water
• 10g salt
• Optional: Olive oil and flaky salt for crust

Instructions

1. Step 1: In a large bowl, mix together the bread flour, garlic powder, dried thyme or rosemary, and a pinch of black pepper until well combined.
2. Step 2: Add 350g of water and mix until the dough forms a shaggy mass. Cover and let it rest for 30 minutes to hydrate the flour.
3. Step 3: Add the active sourdough starter and salt to the rested dough. Mix thoroughly until the starter and salt are fully incorporated.
4. Step 4: Allow the dough to rise at room temperature for 4 to 5 hours, performing 3 to 4 sets of stretch and folds every 30 to 45 minutes to develop structure.
5. Step 5: Shape the dough into a tight round loaf, place it seam-side up in a well-floured proofing basket, cover, and refrigerate overnight to develop flavor.
6. Step 6: Preheat a Dutch oven to 475°F (245°C). Carefully invert the dough onto parchment paper, then transfer it into the hot Dutch oven.
7. Step 7: Score the top of the loaf with a sharp blade. Brush lightly with olive oil and sprinkle with flaky salt and additional herbs if desired.
8. Step 8: Cover the Dutch oven and bake for 20 minutes. Remove the lid and continue baking for another 20 to 25 minutes until the crust is deep golden and crisp.
9. Step 9: Remove the bread from the oven and cool completely on a wire rack before slicing to ensure the crumb sets nicely.

Tips & Variations

• For a stronger garlic flavor, lightly toast minced fresh garlic and fold it into the dough along with the dried herbs.
• Swap thyme for rosemary or add a mix of both to suit your taste preferences.
• If your starter is less active, extend the bulk fermentation time to achieve a good rise.
• Brush the crust with melted butter instead of olive oil after baking for a richer finish.

Storage

Store the bread wrapped loosely in a clean cotton towel or paper bag at room temperature for up to 3 days. To refresh the crust, reheat slices in a toaster or warm in a 350°F oven for 5-7 minutes. For longer storage, slice and freeze the bread in an airtight bag, then toast or bake slices directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh garlic instead of garlic powder?

Yes, fresh garlic can be used for a more pronounced flavor. Finely mince it and gently toast before adding to the dough to mellow the sharpness.

What if I don’t have a Dutch oven?

You can bake the loaf on a preheated baking stone or heavy baking sheet. To create steam for a crispy crust, place a tray of hot water in the oven during the first 20 minutes of baking.

Garlic and Herb Sourdough Bread Recipe

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★★★★★

4.7 from 104 reviews

This rustic Garlic and Herb Sourdough Bread combines the rich aroma of garlic, thyme or rosemary, and the tangy depth of fermented sourdough. Perfectly crusty with a soft, flavorful crumb, this loaf is ideal for pairing with soups, sandwiches, or simply toasted with butter. The slow fermentation and overnight refrigeration develop complex flavors and a satisfying texture.

• Author: Lena
• Prep Time: 1 hour
• Cook Time: 45 minutes
• Total Time: 13 hours
• Yield: 1 loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 500g bread flour
• 1 tsp garlic powder
• 1 tsp dried thyme or rosemary
• Pinch of black pepper
• 100g active sourdough starter
• 350–375g water
• 10g salt

Optional Toppings

• Olive oil for brushing
• Flaky salt for sprinkling

Instructions

1. Mix dry ingredients: In a large bowl, combine the bread flour, garlic powder, dried thyme or rosemary, and a pinch of black pepper to evenly distribute the flavors.
2. Add water and autolyse: Pour in 350-375g of water and mix until a shaggy dough forms. Cover and let it rest for 30 minutes to hydrate the flour.
3. Add starter and salt: Incorporate 100g of active sourdough starter and 10g of salt into the dough, mixing thoroughly until well combined.
4. Bulk fermentation with stretch and folds: Let the dough rise for 4 to 5 hours at room temperature. During this period, perform 3 to 4 sets of stretch and folds spaced evenly to develop gluten strength.
5. Shape and refrigerate: Shape the dough into a tight round, place it seam-side up in a floured proofing basket, cover, and refrigerate overnight to develop flavor and improve dough texture.
6. Preheat Dutch oven: Preheat your oven to 475°F (246°C) with a Dutch oven inside to ensure it is hot when the dough is placed inside.
7. Score and prepare dough: Carefully invert the dough onto parchment paper into the hot Dutch oven. Score the top of the loaf with a sharp blade, brush with olive oil, and sprinkle with flaky salt and additional herbs if desired.
8. Bake covered and uncovered: Bake the bread covered for 20 minutes to trap steam and create a crispy crust, then remove the lid and bake uncovered for an additional 20 to 25 minutes until golden brown and crusty.
9. Cool before slicing: Transfer the baked bread to a wire rack and allow it to cool completely before slicing to let the crumb set.

Notes

• Use a kitchen scale for accurate measurement of flour and water for best results.
• Adjust water quantity based on flour absorbency and dough feel; start with 350g and add up to 375g for a slightly wetter dough.
• The overnight cold fermentation improves flavor and makes the dough easier to handle.
• If you don’t have a Dutch oven, use a heavy covered baking dish or bake on a preheated baking stone with steam added.
• Letting the loaf cool completely is important to avoid gummy crumb texture.
• Store bread in a paper bag or bread box to maintain crustiness for up to 3 days.

Keywords: sourdough bread, garlic bread, herb bread, homemade bread, artisan bread, sourdough recipe, garlic and herb loaf