Garlic and Herb Sourdough Bread

Sure! Here’s a complete, well-structured article about Garlic and Herb Sourdough Bread, written in an engaging, food-blog style:

Garlic and Herb Sourdough Bread

Introduction

There’s nothing quite like the comforting aroma of freshly baked bread filling your kitchen. This Garlic and Herb Sourdough Bread combines the tangy flavor of traditional sourdough with the irresistible fragrance of garlic, rosemary, and thyme. It’s the perfect blend of rustic simplicity and gourmet flavor.

If you love artisan-style bread but want something that stands out from the usual loaf, this recipe is for you. The slow fermentation of sourdough creates a chewy, open crumb, while the roasted garlic and herbs infuse the dough with earthy, savory notes that make every slice a delight.

Whether you serve it alongside soups, use it for sandwiches, or enjoy it warm with a drizzle of olive oil, this bread will quickly become a favorite in your kitchen. It’s ideal for both beginner and seasoned bakers looking to elevate their sourdough game.

Cooking Time & Serving

• Preparation Time: 30 minutes (active), 12–18 hours (fermentation and proofing)
• Cooking Time: 40–45 minutes
• Total Time: Approximately 14–19 hours
• Serves: 10–12 slices

Ingredients

For the Dough:

• 500 g (4 cups) bread flour
• 100 g (1/2 cup) active sourdough starter (fed and bubbly)
• 350 g (1 ½ cups) warm water
• 10 g (2 tsp) salt

For the Garlic & Herb Mix:

• 4 cloves garlic, roasted or finely minced
• 2 tbsp olive oil or melted butter
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tbsp fresh parsley, chopped (optional)

How to Make Garlic and Herb Sourdough Bread

Step 1: Mix the Dough

1. In a large bowl, combine the sourdough starter and warm water. Stir until dissolved.
2. Add the bread flour and mix until a rough dough forms. Cover and let it rest for 30 minutes (autolyse).

Step 2: Add Salt and Herbs

3. Sprinkle in the salt and fold it into the dough using a wet hand.
4. Add the garlic and herb mixture, gently incorporating it into the dough without tearing it.

Step 3: Stretch and Fold

5. Over the next 2 to 3 hours, perform 3–4 sets of stretch and folds every 30 minutes. This helps strengthen the dough and evenly distribute the herbs.

Step 4: Bulk Fermentation

6. After the last fold, cover the bowl and let the dough rise at room temperature until doubled in size — about 6 to 8 hours, depending on temperature.

Step 5: Shape the Dough

7. Turn the dough onto a lightly floured surface. Shape it into a round or oval loaf and place it seam-side up in a floured banneton or bowl.
8. Cover and refrigerate overnight (8–12 hours) for a cold proof.

Step 6: Bake

9. Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
10. Carefully place the dough (seam-side down) into the hot Dutch oven. Score the top with a sharp blade.
11. Bake covered for 25 minutes, then uncover and bake for another 15–20 minutes until golden brown and crusty.
12. Cool completely on a wire rack before slicing.

Notes

• For a stronger garlic flavor, use roasted garlic paste instead of minced garlic.
• You can swap herbs based on preference — basil, oregano, or dill all work beautifully.
• If you prefer a softer crust, brush the loaf with olive oil after baking.
• Always allow the bread to cool for at least one hour before slicing to prevent a gummy texture.

FAQs

Q: Can I make this without a sourdough starter?

A: Yes! Replace the starter with 2 tsp instant yeast and reduce the fermentation time to 2–3 hours for the first rise.

Q: How do I store sourdough bread?

A: Keep it in a bread bag or wrapped in a tea towel at room temperature for up to 3 days, or freeze slices for longer storage.

Q: Can I use whole wheat flour?

A: You can substitute up to 25–30% of the bread flour with whole wheat flour for a heartier texture.

Q: My dough is too sticky. What should I do?

A: Wet your hands while handling the dough instead of adding extra flour to maintain hydration and a soft crumb.

Nutrition Information (Per Serving)