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Garlic and Herb Sourdough Bread

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A cozy and flavorful garlic and herb sourdough bread with a crisp crust and tender crumb, perfect for pairing with soups or roasted vegetables.

Ingredients

Scale
  • 500 g bread flour (or 450 g all-purpose + 50 g whole wheat)
  • 350 g water, lukewarm (70–75°F / 21–24°C)
  • 100 g active sourdough starter (fed and bubbly)
  • 10 g fine sea salt
  • 3–4 cloves garlic, roasted or finely minced
  • 2 tbsp olive oil or melted butter (for brushing)
  • 2 tbsp chopped fresh rosemary (or 1 tbsp dried)
  • 2 tbsp chopped fresh parsley or chives

Instructions

  1. In a large bowl, mix flour and water until no dry bits remain. Cover and rest for 30–45 minutes.
  2. Add sourdough starter, sprinkle salt, and mix until incorporated. Add roasted garlic and chopped herbs.
  3. Let dough rise at room temperature (about 4–6 hours), performing 3–4 sets of stretch-and-folds every 30–45 minutes during the first 2–3 hours.
  4. Lightly flour your work surface, shape the dough into a tight boule or bâtard and place it seam-side up in a floured banneton or bowl lined with a towel.
  5. Refrigerate for 8–12 hours for flavor and easier slicing or proof at room temperature for 2–4 hours until puffy.
  6. Preheat a Dutch oven or baking stone to 475°F (245°C) for at least 30 minutes.
  7. Transfer dough to parchment, score the top, and bake covered for 20 minutes. Remove lid, lower oven to 450°F (230°C), and bake for 15–25 more minutes until deep golden. Brush with olive oil when hot if desired.
  8. Let the loaf cool for at least 1 hour before slicing.

Notes

Store bread at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Find it online: https://diyprzepisy.com/garlic-herb-sourdough-bread/

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