Sourdough No-Knead Garlic Bread!

Prep Time: 15 minutes
Fermentation Time: 8–12 hours
Resting & Baking Time: 1 hour 15 minutes
Total Time: 9–13 hours
Difficulty Level: Easy to Moderate
Yield: 1 large loaf (8–10 servings)

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🍞 Introduction

Few things rival the comforting aroma of freshly baked bread — except perhaps when it’s infused with the irresistible scent of roasted garlic and butter. This Sourdough No-Knead Garlic Bread brings together the rustic tang of natural fermentation and the rich, savory depth of garlic, all without the hassle of kneading.

It’s the perfect recipe for both beginners and experienced bakers alike: simple in technique but big on flavor. The slow fermentation of sourdough not only enhances taste and texture but also improves digestibility. Meanwhile, the no-knead method allows the dough to develop gluten naturally as it rests, producing an airy crumb and crispy crust.

Whether you serve it alongside soup, pasta, or enjoy it warm from the oven with a pat of butter, this bread is sure to become a favorite in your kitchen.

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🧾 Ingredients

For the Dough:

• 100 g (½ cup) active sourdough starter (100% hydration)

• 375 g (1 ½ cups) warm water (around 26°C / 78°F)

• 500 g (4 cups) bread flour

• 10 g (2 tsp) salt

• 10 g (2 tsp) sugar (optional, for mild sweetness)

For the Garlic Butter:

• 6–8 cloves fresh garlic, roasted or minced

• 60 g (¼ cup) unsalted butter, melted

• 15 g (1 tbsp) olive oil

• 1 tbsp fresh parsley, finely chopped

• ¼ tsp sea salt

• ¼ tsp black pepper

Optional: Add ¼ tsp chili flakes or 2 tbsp grated Parmesan for extra flavor.

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🕒 Time & Intensity Breakdown

Overall Difficulty: 🟡 Easy to Moderate — requires patience, not effort.

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🧑‍🍳 Instructions

Step 1: Activate Your Starter

Feed your sourdough starter 4–6 hours before baking so that it’s bubbly, doubled in volume, and smells pleasantly tangy. An active starter ensures your bread will rise beautifully.

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Step 2: Mix the Dough

In a large bowl, whisk together water and sourdough starter until dissolved. Add flour, salt, and sugar (if using). Stir with a wooden spoon or spatula until a rough, sticky dough forms.

No need to knead! Just make sure all flour is hydrated. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes.

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Step 3: Stretch and Fold (Optional)

To strengthen the dough’s structure, you can perform 2–3 gentle “stretch and folds” over the first 2 hours of fermentation. This step is optional but helps improve texture.

To do this:

1. Grab one side of the dough and stretch it upward.

2. Fold it over onto itself.

3. Rotate the bowl and repeat on all four sides.

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Step 4: Bulk Fermentation

Cover the bowl tightly and let the dough rise at room temperature (21–24°C / 70–75°F) for 8–12 hours — overnight is perfect.

By morning, the dough should have doubled in size, with a slightly domed top and visible air bubbles.

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Step 5: Prepare the Garlic Butter

While the dough is fermenting or right before baking, make your garlic butter mixture:

1. Melt the butter and stir in olive oil.

2. Add roasted or finely minced garlic, parsley, salt, and pepper.

3. Set aside and let the flavors blend.

If you prefer a stronger garlic punch, use fresh minced garlic; for a milder, sweeter flavor, roast the cloves in the oven first.

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Step 6: Shape the Dough

Lightly flour your work surface. Gently turn out the fermented dough, being careful not to deflate it.

Shape it into a round loaf by tucking the edges underneath with your hands or a bench scraper until surface tension builds and the top is smooth.

Place the dough seam-side up in a floured proofing basket or bowl lined with a towel. Cover and let it proof for 45–60 minutes at room temperature.

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Step 7: Preheat the Oven

Place a Dutch oven (or a heavy oven-safe pot with a lid) inside your oven and preheat to 230°C (450°F) for at least 30 minutes. This step ensures a crisp crust and proper oven spring.

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Step 8: Score and Bake

Carefully remove the hot Dutch oven and line it with parchment paper. Turn your proofed dough onto the parchment seam-side down.

Use a sharp knife or razor blade to score the top — one long slash or a few decorative cuts will do.

Cover with the lid and bake for 30 minutes. Then remove the lid and bake another 15 minutes, or until the crust is deep golden brown.

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Step 9: Add Garlic Butter

Once baked, transfer the hot bread to a wire rack. Using a pastry brush, generously coat the top and sides with the garlic butter mixture while the loaf is still warm.

For an extra treat, you can slice the loaf in half horizontally, brush the inside with more garlic butter, and broil it for 2–3 minutes for a crisp, garlicky finish.

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Step 10: Cool and Serve

Let the bread cool for at least 30 minutes before slicing to allow the interior crumb to set.

Serve warm with pasta, soup, or as a standalone snack — each slice is soft, flavorful, and delightfully aromatic.

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🍽️ Serving Ideas

• Classic: Serve with marinara or tomato soup.

• Italian Dinner: Pair with spaghetti or lasagna.

• Appetizer: Slice into sticks, brush with extra butter, and sprinkle Parmesan.

• Sandwich Base: Use for toasted paninis or garlic bread grilled cheese.

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🧊 Storage & Reheating

• Room Temperature: Store in an airtight bag for up to 2 days.

• Refrigerator: Lasts up to 5 days, though best reheated before serving.

• Freezer: Slice and freeze up to 3 months. Thaw and reheat in a 180°C (350°F) oven for 10 minutes.

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🥗 Nutrition (Per Slice, 1/10 of Loaf)

Note: Nutritional values may vary depending on starter hydration, flour type, and butter quantity.

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💡 Tips for Perfect No-Knead Garlic Bread

1. Use an active starter: If your starter isn’t bubbly, your loaf won’t rise properly.

2. Hydration is key: If the dough feels too wet, resist adding flour — it should be sticky!

3. Don’t skip preheating: A hot Dutch oven creates the steam needed for a crispy crust.

4. Garlic balance: Roasted garlic gives sweetness; raw garlic gives sharpness. Adjust based on your taste.

5. Extra crisp: After brushing with butter, bake uncovered for 5 more minutes to caramelize the surface.

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❤️ Why You’ll Love This Recipe

• Effortless: No kneading, no fuss — just time and patience.

• Naturally fermented: Sourdough adds flavor and nutritional benefits.

• Garlic heaven: Perfect blend of tangy, buttery, and aromatic.

• Versatile: Works as a side dish, appetizer, or meal centerpiece.

This Sourdough No-Knead Garlic Bread embodies everything we love about homemade baking: minimal effort, maximum reward, and that irresistible smell of fresh bread filling your kitchen.

So, grab your sourdough starter, roast some garlic, and let your oven work its magic — the result will be a loaf so delicious, you’ll wonder why you ever bought garlic bread from the store.