Garlic and Herb Sourdough Bread Recipe

Introduction

This Garlic and Herb Sourdough Bread combines the tangy depth of sourdough with fragrant garlic and herbs, creating a flavorful loaf perfect for any meal. Its crust is crisp and golden, while the inside stays soft and chewy—ideal for toasting or enjoying fresh from the oven.

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, combine the bread flour, garlic powder, dried thyme or rosemary, and a pinch of black pepper.
2. Step 2: Add 350-375g water and mix until you have a shaggy dough. Cover and let it rest for 30 minutes to hydrate.
3. Step 3: Add the active sourdough starter and salt to the dough. Mix thoroughly until ingredients are well 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 during this time.
5. Step 5: Shape the dough into a tight round and place it seam-side up in a 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 and transfer it into the hot Dutch oven.
7. Step 7: Score the top of the dough with a sharp knife or razor blade. Brush lightly with olive oil and sprinkle with flaky salt or additional herbs if desired.
8. Step 8: Cover and bake for 20 minutes. Then remove the lid and bake for an additional 20 to 25 minutes until the crust is deeply golden and crisp.
9. Step 9: Remove the bread from the oven and cool completely on a wire rack before slicing to allow the crumb to set.

Tips & Variations

• Use dried rosemary for a piney aroma or thyme for a subtle earthiness—both pair well with garlic.
• Adjust water amount based on your flour’s absorbency; dough should feel tacky but manageable.
• For extra crunch, brush the crust with olive oil before baking and sprinkle with flaky salt.
• If you prefer a quicker rise, allow the final proof at room temperature for 2-3 hours instead of refrigerating overnight.

Storage

Store your sourdough bread at room temperature wrapped in a clean kitchen towel or paper bag for up to 3 days. To keep it longer, slice and freeze it in an airtight bag for up to 1 month. Reheat slices in a toaster or oven to restore crustiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh garlic instead of garlic powder?

Fresh garlic can be used, but it may add moisture and a stronger flavor. If using fresh, finely mince 1-2 cloves and incorporate during mixing, adjusting water if needed.

How do I know when the dough has risen enough?

The dough should roughly double in size during the bulk ferment and feel airy and soft. When gently pressed, it should spring back slowly but leave a slight indentation.

Garlic and Herb Sourdough Bread Recipe

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★★★★★

5 from 74 reviews

• Author: Zoe
• Total Time: Overnight + 5 hours active (around 10 hours 45 minutes including refrigeration and resting times)
• Yield: 1 large round loaf (about 800-900g) 1x
• Diet: Vegetarian

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Description

This Garlic and Herb Sourdough Bread recipe combines the robust flavors of garlic powder and dried herbs with a classic sourdough starter for a deliciously aromatic homemade bread. The dough undergoes a slow, natural fermentation with stretch and folds to develop texture and flavor, then is shaped and refrigerated overnight for enhanced taste. Baking in a preheated Dutch oven creates a crispy crust, while the optional olive oil and flaky salt finish adds a delightful touch. Perfect for sandwiches or as an accompaniment to any meal.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 500g bread flour
• 1 tsp garlic powder
• 1 tsp dried thyme or rosemary
• Pinch of black pepper
• 10g salt

Wet Ingredients

• 100g active sourdough starter
• 350–375g water

Optional for Finishing

• Olive oil (for brushing)
• Flaky salt (for sprinkling on crust)

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Instructions

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, garlic powder, dried thyme or rosemary, and a pinch of black pepper until evenly distributed.
2. Add Water and Autolyse: Pour 350-375g of water into the dry ingredients and mix until the dough comes together in a shaggy mass. Cover and let it rest for 30 minutes to hydrate the flour fully.
3. Add Starter and Salt: Incorporate the active sourdough starter and salt into the rested dough. Mix thoroughly until the starter and salt are fully integrated and the dough becomes cohesive.
4. Bulk Fermentation with Stretch and Folds: Allow the dough to rise at room temperature for 4 to 5 hours. During this time, perform 3 to 4 sets of stretch and folds every 30 to 45 minutes to develop gluten strength and structure.
5. Shape and Refrigerate: Shape the dough into a round loaf and place it seam-side up in a floured proofing basket. Cover and refrigerate overnight to slow ferment and improve flavor.
6. Preheat the Dutch Oven: The next day, preheat your oven to 475°F (245°C) with a Dutch oven inside to ensure it is thoroughly heated for baking.
7. Prepare the Dough for Baking: Carefully invert the cold proofed dough onto parchment paper. Score the top of the dough with a sharp blade. Brush the surface with olive oil and sprinkle with flaky salt and additional herbs if desired.
8. Bake Covered: Transfer the dough (using parchment paper) into the preheated Dutch oven and cover with its lid. Bake for 20 minutes to allow steam to develop a crispy crust.
9. Bake Uncovered and Cool: Remove the lid and continue baking for an additional 20 to 25 minutes until the crust turns golden brown and crisp. Remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing.

Notes

• Water amount can be adjusted slightly based on humidity and flour absorption to achieve a tacky but manageable dough.
• If you don’t have a Dutch oven, use a heavy oven-safe pot with a lid or bake on a baking stone with a tray of water to create steam.
• Letting the dough rest overnight in the refrigerator allows deeper flavor to develop through slow fermentation.
• Use a sharp serrated knife or bread lame to score the dough for best results.
• Store leftover bread wrapped in a linen cloth or bread bag to maintain crust quality.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: Artisan/Western

Keywords: Sourdough, Garlic Bread, Herb Bread, Homemade Bread, Artisan Bread, Dutch Oven Bread