Garlic and herb sourdough bread

Prep Time: 20 minutes (active)
Fermentation & Proofing Time: 8–12 hours
Bake Time: 45 minutes
Total Time: 9–13 hours (mostly resting)
Servings: 1 large loaf (8–10 slices)
Difficulty (Intensity): Intermediate
Cuisine: Artisan Bread / Sourdough

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💬 Introduction

If you love the tangy flavor and chewy crust of sourdough bread, you’ll fall head over heels for this Garlic and Herb Sourdough Bread.
Infused with roasted garlic, olive oil, and fragrant herbs like rosemary and thyme, this loaf elevates traditional sourdough into a bakery-worthy centerpiece that’s as beautiful as it is flavorful.

Perfect for soups, pastas, or simply toasted with butter, this bread offers the deep flavor of sourdough paired with the comforting warmth of garlic and herbs. It’s rustic, aromatic, and irresistibly soft inside with that signature crisp crust.

This recipe uses a long, slow fermentation process for the best texture and flavor — ideal for both seasoned bakers and ambitious beginners.

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🍞 Ingredients

For the Dough:

• 100g active sourdough starter (100% hydration)

• 375g warm water (around 80°F / 27°C)

• 500g bread flour (or a mix of 400g bread flour + 100g whole wheat flour)

• 10g fine sea salt

• 1 tbsp olive oil (optional, for extra softness)

For the Garlic & Herb Mixture:

• 1 whole garlic bulb

• 1 tbsp olive oil

• 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped)

• 1 tsp dried thyme (or 1 tbsp fresh, finely chopped)

• 1 tsp dried oregano

• Optional: 1 tbsp chopped fresh parsley for garnish

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🧄 Preparing the Garlic and Herbs

Step 1: Roast the Garlic

1. Preheat your oven to 400°F (200°C).

2. Slice off the top of the garlic bulb to expose the cloves.

3. Drizzle with olive oil and wrap in foil.

4. Roast for 30–35 minutes until the cloves are soft, golden, and fragrant.

5. Let cool, then squeeze the roasted garlic cloves into a small bowl and mash with a fork.

Step 2: Combine with Herbs

Add rosemary, thyme, and oregano to the mashed garlic. Mix well. Set aside.

This roasted garlic and herb paste will be folded into your sourdough dough during bulk fermentation.

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🍽 Equipment

• Large mixing bowl

• Bench scraper

• Parchment paper

• Banneton basket or bowl lined with a floured towel

• Dutch oven or covered baking pot

• Digital kitchen scale (for precision)

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🔥 Step-by-Step Instructions

Step 1: Mix the Dough

In a large bowl, mix your active sourdough starter with warm water until mostly dissolved.
Add the flour and mix with your hands or a spatula until a shaggy dough forms — no dry flour should remain.

Cover the bowl and let it rest for 1 hour (this is called the autolyse).

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Step 2: Add Salt and Olive Oil

After resting, add the salt (and olive oil if using).
Pinch and fold the dough with your hands until the salt is incorporated evenly. The dough will start to feel smoother and more elastic.

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Step 3: Bulk Fermentation and Folding

Let the dough rest at room temperature (70–75°F / 21–24°C) for 4–5 hours, performing a series of stretch-and-folds every 30 minutes during the first 2 hours.

During the second fold, gently spread half of the garlic-herb mixture over the dough before folding.

Repeat with the remaining mixture during the third fold.

This layering method helps distribute the roasted garlic and herbs evenly without tearing the dough.

Cover the bowl and let it rise until it increases by about 50% in volume and feels airy but still strong.

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Step 4: Shape the Dough

Once the dough has completed bulk fermentation:

1. Lightly flour your work surface.

2. Turn the dough out gently and shape it into a tight round or oval loaf (depending on your baking pot).

3. Place it seam-side up in a floured banneton or bowl lined with a towel.

Cover and refrigerate for 8–12 hours (overnight proof).

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Step 5: Preheat and Bake

Preheat your oven to 475°F (245°C) with your Dutch oven inside for at least 45 minutes.

Remove the dough from the fridge. Turn it out onto parchment paper, seam side down.
Score the top with a sharp blade (a single slash or decorative pattern).

Bake:

• Covered: 20 minutes at 475°F (245°C)

• Uncovered: Reduce heat to 450°F (230°C) and bake for another 20–25 minutes, until the crust is deep golden brown.

For a crisp crust, leave the loaf in the turned-off oven with the door slightly open for 5 minutes.

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Step 6: Cool Before Slicing

Let your bread cool completely on a wire rack for at least 1 hour before slicing.
Cutting too early can make the interior gummy and ruin that perfect texture.

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🧠 Intensity Level

This recipe is ideal for bakers comfortable with basic sourdough techniques who want to experiment with flavors.

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💡 Tips for Success

1. Use active starter: Your starter should double within 4–6 hours after feeding for best results.

2. Mind the temperature: Warmer kitchens speed fermentation; cooler ones slow it down.

3. Even flavor: Add garlic and herbs gradually during folding for balanced flavor pockets.

4. Crust perfection: Baking in a Dutch oven traps steam for that ideal artisan crust.

5. Storage: Cool completely before storing to prevent a soggy crust.

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🍽 Serving Suggestions

• Serve warm with butter or olive oil for dipping.

• Pair with soups, stews, or charcuterie boards.

• Toast slices and top with avocado, tomatoes, or cream cheese.

• For a treat, make garlic herb sourdough grilled cheese — it’s heavenly!

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🧊 Storage

• Room Temperature: Store in a bread bag or wrapped in a towel for up to 3 days.

• Freezer: Slice, wrap tightly, and freeze for up to 3 months. Toast slices straight from frozen for convenience.

• Reheat: To refresh, warm in the oven at 350°F (175°C) for 10 minutes.

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⚖️ Nutritional Information (Per Slice – 1 out of 10)

Nutritional values vary slightly depending on your flour type and the amount of olive oil used.

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🌿 Flavor and Texture Notes

• Crust: Crisp, blistered, and golden from the Dutch oven’s steam.

• Crumb: Lightly open, soft, and tender with delicate chew.

• Flavor: Mild tangy sourdough base with savory garlic and earthy herbs that permeate every bite.

• Aroma: Irresistibly fragrant — like garlic bread meets artisan sourdough.

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🧾 Why You’ll Love This Bread

• Combines sourdough’s tang with garlic’s savory depth.

• Long fermentation = maximum flavor with minimal hands-on time.

• Beautiful, bakery-style crust and open crumb.

• Pairs with almost any dish — or enjoy simply toasted.

This recipe isn’t just bread — it’s a culinary experience. Every slice captures the essence of homemade sourdough with the cozy, comforting aroma of roasted garlic and herbs.

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🧁 Final Thoughts

This Garlic and Herb Sourdough Bread proves that a little creativity can take your everyday loaf to the next level. The slow fermentation builds rich sourdough flavor, while roasted garlic and herbs add a savory depth that’s simply irresistible.

It’s a versatile, show-stopping loaf perfect for everyday meals or special occasions. And once you taste it, you may never go back to plain sourdough again.

So, dust off your Dutch oven, fire up your oven, and enjoy the art (and aroma) of homemade sourdough baking — with a garlicky, herby twist.