Garlic and Herb Sourdough Bread Recipe
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.
- 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
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
- 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.
- 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.
- Add starter and salt: Incorporate 100g of active sourdough starter and 10g of salt into the dough, mixing thoroughly until well combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
