This garlic and herb sourdough bread is soft, doughy, and bursting with flavor. The wonderful mix of garlic and fresh herbs makes it smell amazing while baking!
There’s nothing quite like tearing into a warm slice with butter. I always make extra so I can enjoy it with soup or just as a tasty snack. Yum! 🥖
Key Ingredients & Substitutions
Sourdough Starter: Your starter is key for flavor and rise. If you don’t have one, you can try using active dry yeast. Use about 2 tsp, but the taste won’t be the same. Refresh your starter a day before to ensure it’s active!
Flour: Bread flour works best for structure, but all-purpose flour is an easy substitute. If you’re gluten-free, consider gluten-free all-purpose flour, but the texture might differ.
Garlic: Fresh garlic is the star here, adding robust flavor. Don’t have fresh? Use garlic powder, though it’s less potent—about 1 teaspoon should do the trick!
Herbs: Use fresh herbs for brightness. If you only have dried herbs, use about 1 tsp. Personally, I love rosemary for its strong aroma, but thyme or oregano also work well.
Olive Oil: Extra virgin olive oil is ideal for its flavor. If you need a substitute, try avocado oil or melted butter for a different taste.
How Do I Achieve the Perfect Rise During Fermentation?
Fermentation is crucial for developing flavor and texture. It starts when you mix your starter and water. Here’s how to get the best results:
- Keep the dough in a warm spot (around 75°F is ideal). Heat can help it rise better.
- Do stretch and folds every half hour for the first 2 hours to strengthen gluten. Just wet your hands, grab one side of the dough, stretch it up and fold over to the other side—repeat for all sides.
- Look for the dough to nearly double in size. It should feel airy and have bubbles forming on the surface!
Trust this process, and your bread will rise beautifully, showcasing all those tasty garlic and herb flavors! Enjoy baking!
Garlic And Herb Sourdough Bread
Ingredients You’ll Need:
For the Bread:
- 500g (4 cups) sourdough bread flour or all-purpose flour
- 350ml (1.5 cups) water, lukewarm
- 150g (about 2/3 cup) active sourdough starter
- 10g (2 tsp) salt
- 5 cloves garlic, finely minced or grated
- 3 tbsp fresh herbs (such as parsley, thyme, or rosemary), finely chopped
- 3 tbsp olive oil, divided
- Optional: 1 tsp garlic powder for added flavor
How Much Time Will You Need?
This recipe takes around 4-6 hours for bulk fermentation, plus another 2-3 hours for the final proofing. The actual hands-on time is about 30 minutes, with a little more for kneading and shaping. Set aside some time to let this delicious bread develop its full flavor!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough starter and the lukewarm water. Stir until the starter is fully dissolved. This is your base that will help the bread rise!
2. Mix the Ingredients:
Add in the flour and salt. Using a wooden spoon or your hands, mix until a rough dough forms. Cover the bowl loosely and let it rest for 30 minutes. This is called autolyse and helps develop the gluten in the flour.
3. Add Garlic and Herbs:
After the rest period, fold in the minced garlic, chopped herbs, and 2 tablespoons of olive oil evenly into the dough. Gently knead for about 5-7 minutes until everything is well incorporated, and the dough feels smooth and a bit tacky.
4. Bulk Fermentation:
Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for 4-6 hours. During the first 2 hours, perform stretch and folds every 30 minutes to strengthen the dough.
5. Shape the Dough:
Once the dough has roughly doubled in size and feels elastic, turn it out onto a lightly floured surface. Shape it into a tight round loaf, and place it seam side down on a parchment-lined baking sheet or a well-floured banneton basket.
6. Final Proof:
Cover the shaped dough and let it proof for another 2-3 hours at room temperature, or place it in the refrigerator overnight for a more flavorful, slower ferment.
7. Preheat Oven:
About 30 minutes before you’re ready to bake, preheat your oven to 230°C (450°F) with a Dutch oven or heavy baking pan inside.
8. Prepare Topping:
In a small bowl, mix the remaining 1 tablespoon of olive oil with a little more chopped herbs and minced garlic. This will be brushed over the bread before baking.
9. Score and Bake:
Just before baking, brush the garlic and herb oil mixture over the top of the loaf. Using a sharp knife or lame, score the top of the bread with a few deep cuts to allow for proper rising.
10. Bake the Bread:
Carefully place the bread (on the parchment) into the hot Dutch oven, cover with the lid, and bake for 20 minutes. This will create a steaming environment for a crispy crust!
11. Final Baking:
After 20 minutes, remove the lid and continue baking for another 15-20 minutes, or until the bread is golden brown and crusty.
12. Cool the Bread:
Transfer the bread to a cooling rack and let it cool completely before slicing. This helps enhance the flavor and texture.
Enjoy your warm garlic and herb sourdough bread with butter or your favorite dip! It’s perfect as a snack, side, or topping for any meal! 🍞✨
Can I Use Store-Bought Sourdough Starter?
Absolutely! Store-bought sourdough starters can yield excellent results. Just make sure it’s active and bubbly before using it in this recipe for the best rise and flavor.
Can I Prep the Dough the Night Before?
Yes! For a better flavor, you can shape the dough and then place it in the refrigerator overnight instead of letting it proof at room temperature. This slow fermentation adds depth to the taste.
How Should I Store Leftover Bread?
To keep leftover bread fresh, wrap it in a clean kitchen towel or place it in a bread bag and store it at room temperature for up to 3 days. For longer storage, slice it and freeze in an airtight container for up to 3 months!
What Can I Serve with This Bread?
This garlic and herb bread pairs wonderfully with soups, stews, or as a side to pasta dishes. It’s also fantastic topped with butter or enjoyed with your favorite dips, like hummus or marinara sauce!