Print

Best Homemade Garlic Herb Sourdough Bread

garlic herb sourdough bread - featured image
Print Recipe

This garlic and herb sourdough bread is forgiving enough for beginners, rewarding enough for experienced bakers, and delicious enough to convert even the most skeptical sourdough skeptics. The combination of aromatic garlic, fresh herbs, and that tangy, chewy crumb is something you just can’t get from store-bought bread.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 350g water (about 1.5 cups, room temperature)
  • 100g sourdough starter (about ½ cup, active and bubbly)
  • 10g fine sea salt (about 1.5 teaspoons)
  • 15g fresh garlic (about 4–5 large cloves, finely minced)
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon olive oil (optional)

Instructions

  1. Mix the Dough (9:00 AM): In a large mixing bowl, combine 500g bread flour and 350g room temperature water. Mix until no dry bits remain. Cover and let rest for 30 to 60 minutes (autolyse).
  2. Add the Starter and Salt (9:45 AM): After autolyse, add 100g active sourdough starter on top of the dough. Sprinkle 10g fine sea salt over the starter. Use wet fingers to pinch everything together, folding the dough over itself until fully incorporated. Cover and rest for 30 minutes.
  3. Stretch and Folds (10:15 AM to 12:15 PM): Over 2 hours, perform 4 sets of stretch and folds, spaced 30 minutes apart. Wet your hand, stretch one side of the dough up and fold over the center. Rotate bowl 90 degrees and repeat 4 times per set. During the second set, add minced garlic and chopped herbs. During the third set, add olive oil if using.
  4. Bulk Fermentation (12:15 PM to 4:15 PM): Cover the bowl and let the dough rise at room temperature (70-75°F) for about 4 hours, until increased by 50-70% in volume, with bubbles visible on the surface. It should feel puffy and jiggly.
  5. Shape the Dough (4:15 PM): Lightly flour your work surface. Turn out the dough gently. Fold the top edge to the center, then bottom, then sides. Flip seam-side down and drag toward you to create surface tension, forming a tight, smooth ball.
  6. Cold Proof (4:30 PM to Next Morning): Place shaped dough seam-side up in a floured banneton or lined bowl. Cover tightly and refrigerate for 12 to 18 hours.
  7. Preheat and Bake (Next Morning, 8:00 AM): Place Dutch oven in oven and preheat to 500°F for at least 45 minutes. Remove dough from fridge, let sit 20 minutes. Flip onto parchment paper, seam-side down. Dust with flour, score with a razor blade. Transfer to hot Dutch oven, cover, and bake 25 minutes. Remove lid, reduce oven to 450°F, bake 20-25 minutes until deep golden brown and internal temperature reaches 205-210°F. Cool completely on wire rack for at least 2 hours.

Notes

Don’t skip the autolyse; keep hands wet when handling dough; watch the dough not the clock for bulk fermentation; score with confidence; let cool completely before slicing. For best results, use fresh herbs and active starter.

Nutrition

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

Find it online: https://emacrave.com/best-homemade-garlic-herb-sourdough-bread/