Sourdough No-Knead Garlic Bread

Prep Time: 20 minutes
Resting Time: 8–12 hours (overnight)
Bake Time: 40 minutes
Total Time: ~13 hours
Servings: 10–12 slices
Difficulty: Easy
Intensity: Light

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🌟 Introduction

Few things rival the smell of freshly baked garlic bread wafting through your kitchen — buttery, aromatic, and utterly irresistible. Now, imagine combining that heavenly scent with the deep flavor and chewy texture of sourdough. That’s exactly what this Sourdough No-Knead Garlic Bread delivers: a rustic loaf infused with roasted garlic and natural sourdough tang, with virtually no effort.

This recipe is perfect for beginners and busy bakers alike. With a no-knead method, your sourdough starter and time do all the hard work, developing rich flavor and texture overnight. All you need is a bowl, a Dutch oven, and a bit of patience.

The result? A beautifully golden loaf with a soft interior, a crisp crust, and an irresistible aroma that makes it perfect alongside pasta, soups, or even just on its own with olive oil or butter.

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🍞 Ingredients

🌾 For the Dough:

• 3 ½ cups (420 g) bread flour

• 1 ½ cups (360 ml) warm water (around 85°F / 29°C)

• ½ cup (120 g) active sourdough starter (fed and bubbly)

• 1 ½ teaspoons (9 g) salt

• 2 tablespoons olive oil

• 2 tablespoons roasted garlic paste (see below for how to make it)

🧄 For the Roasted Garlic Paste:

• 1 large head of garlic

• 1 tablespoon olive oil

• Pinch of salt

🧈 Optional Garlic Butter Glaze:

• 2 tablespoons melted butter

• 1 teaspoon minced garlic

• 1 tablespoon chopped parsley

• Pinch of salt and pepper

🧂 Equipment:

• Large mixing bowl

• Dutch oven or covered baking dish

• Parchment paper

• Whisk or spoon

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⏱️ Time and Intensity Breakdown

Total Active Time: ~1 hour 30 minutes
Total Recipe Time: ~13 hours
Overall Intensity: Light — minimal effort, mostly hands-off time.

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🥣 Directions

Step 1: Roast the Garlic

Preheat your oven to 400°F (200°C).

Slice the top off a head of garlic to expose the cloves. Place it on a small piece of foil, drizzle with olive oil, and sprinkle with a pinch of salt. Wrap tightly and roast for 30–35 minutes, until the cloves are golden and soft.

Let cool, then squeeze the roasted garlic cloves out of the skins and mash them into a smooth paste. Set aside.

💡 Tip: You can roast extra garlic and freeze it in small portions — perfect for future loaves or sauces.

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Step 2: Mix the Dough

In a large bowl, whisk together the sourdough starter, warm water, and olive oil until combined. Stir in the roasted garlic paste until evenly distributed.

Add the bread flour and salt, stirring with a wooden spoon or dough whisk until a rough, shaggy dough forms. It will look sticky and uneven — don’t worry, that’s exactly right.

Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes at room temperature. This resting period helps the flour absorb the water, kickstarting gluten development without kneading.

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Step 3: Bulk Fermentation (Overnight Rise)

After resting, give the dough a few quick folds: grab one edge, stretch it up, and fold it over the center. Rotate the bowl and repeat 3–4 times.

Then, cover tightly and let the dough rise at room temperature (70–75°F / 21–24°C) for 8–12 hours.

By morning, the dough should have risen noticeably — about doubled in size — and look bubbly with a domed surface.

💡 Tip: If your kitchen is cold, extend the fermentation time or place the bowl in a turned-off oven with the light on for gentle warmth.

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Step 4: Shape the Dough

Once the dough has risen, gently turn it out onto a floured surface. Using floured hands, form it into a ball by folding the edges into the center, creating surface tension.

Place the dough seam side down on parchment paper. Cover with a towel and let it rest for 45–60 minutes, until slightly puffy.

Meanwhile, preheat your oven to 450°F (230°C) with your Dutch oven inside to heat up.

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Step 5: Bake the Bread

When ready to bake, carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lower the dough into the pot.

Score the top of the loaf with a sharp knife or bread lame — one deep slash or several decorative ones.

Cover with the lid and bake for 30 minutes.
Then, remove the lid and bake uncovered for another 10–15 minutes, until the crust is golden brown and fragrant.

💡 Internal Temperature Check: Your bread is fully baked when it reaches 205–210°F (96–99°C) in the center.

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Step 6: Cool and Glaze

Carefully lift the bread out of the pot and transfer it to a wire rack. Allow it to cool for at least 20–30 minutes before slicing — this helps the interior set properly.

For extra flavor, brush the top with garlic butter glaze while still warm. Sprinkle with parsley or sea salt for a finishing touch.

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🍽️ Serving Suggestions

This Sourdough No-Knead Garlic Bread pairs beautifully with:

• Pasta dishes: Spaghetti, lasagna, or creamy Alfredo.

• Soups: Tomato basil, minestrone, or lentil soup.

• Appetizers: Serve sliced with olive oil and balsamic vinegar.

• Sandwiches: Perfect base for grilled cheese or paninis.

Or simply enjoy it warm, dipped in olive oil or slathered with butter.

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🧊 Storage Tips

• Room Temperature: Wrap in a bread bag or foil and store up to 3 days.

• Freezer: Slice and freeze for up to 2 months. Toast directly from frozen.

• To Refresh: Warm leftover bread at 350°F (175°C) for 5–10 minutes to restore crispness.

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⚖️ Nutrition Facts (Per Slice – Approximate)

🩵 Nutrition Note:
Thanks to sourdough fermentation, this garlic bread has enhanced digestibility and a lower glycemic index than standard bread. Roasted garlic adds natural antioxidants and flavor without extra fat or sugar.

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🌿 Why You’ll Love This Recipe

1. Effortless:
   No kneading, no fancy equipment — the sourdough starter and time do all the work.

2. Incredibly Flavorful:
   Roasted garlic adds a deep, rich aroma and natural sweetness to the tangy sourdough base.

3. Beautiful Crust & Crumb:
   The Dutch oven creates steam that gives a golden, crisp crust and chewy interior.

4. Healthier Option:
   Naturally leavened, with fewer additives and improved gut-friendliness.

5. Versatile:
   Great as a side, snack, or the star of your meal.

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🍴 Variations

1. Cheesy Garlic Bread:
   Add ½ cup shredded mozzarella or Parmesan before shaping.

2. Herb Sourdough Garlic Bread:
   Mix in 1 teaspoon dried herbs like rosemary, thyme, or Italian seasoning.

3. Spicy Version:
   Add a pinch of chili flakes or roasted jalapeños for a kick.

4. Whole Wheat Garlic Bread:
   Replace 1 cup of bread flour with whole wheat flour for a hearty twist.

5. Olive Garlic Loaf:
   Add ¼ cup chopped olives for a Mediterranean-inspired flavor.

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💡 Expert Tips

• Use active starter: It should be bubbly and airy — that’s your key to a good rise.

• Hydration balance: If the dough feels too sticky, add 1–2 tablespoons of flour.

• Preheat properly: A hot Dutch oven mimics bakery steam and ensures a perfect crust.

• Patience is key: Don’t rush the fermentation or the cooling time.

• Experiment: Adjust the garlic level to your preference — from subtle to bold.

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🧾 Summary

Recipe Name: Sourdough No-Knead Garlic Bread
Total Time: ~13 hours
Intensity: Light
Difficulty: Easy
Servings: 10–12 slices
Nutrition: 190 kcal | 6 g protein | 33 g carbs | 4.5 g fat
Storage: 3 days room temp or 2 months frozen

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🧄 Final Thoughts

This Sourdough No-Knead Garlic Bread is the ultimate combination of simplicity and sophistication — a rustic loaf that’s as effortless as it is delicious. The no-knead method makes it nearly foolproof, and the roasted garlic transforms it into something extraordinary.