Garlic and Herb Sourdough Bread Recipe

Absolutely! Here’s a detailed Garlic and Herb Sourdough Bread recipe that’s flavorful and perfect for any meal. I’ll break it down step by step.

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Ingredients

For the dough:

• 500g bread flour

• 100g active sourdough starter (100% hydration)

• 325ml water, lukewarm

• 10g salt

• 2 tbsp olive oil (optional, for a softer crumb)

For the garlic and herb mix:

• 3–4 garlic cloves, minced

• 2 tbsp fresh rosemary, chopped

• 2 tbsp fresh thyme, chopped (or 1 tbsp dried)

• 1 tbsp fresh parsley, chopped

• 1–2 tbsp olive oil

• Optional: pinch of salt

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Instructions

1. Prepare the dough

1. In a large bowl, mix the sourdough starter with water until it dissolves.

2. Add the bread flour and mix until no dry flour remains. Cover and rest for 30 minutes (autolyse).

3. Add salt and olive oil. Knead until smooth and elastic, about 8–10 minutes by hand or 5–6 minutes in a stand mixer.

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2. Bulk fermentation

1. Cover the dough and let it rise at room temperature for 4–6 hours, folding the dough every 30–60 minutes for the first 2–3 hours to strengthen gluten.

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3. Prepare garlic and herb topping

1. Mix minced garlic, chopped herbs, olive oil, and a pinch of salt in a small bowl. Set aside.

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4. Shape the loaf

1. Gently turn the dough onto a lightly floured surface.

2. Flatten it slightly, then fold edges into the center to form a tight round or oval.

3. Place the shaped dough in a floured proofing basket or on parchment paper.

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5. Final proof

1. Cover and let the dough proof for 2–3 hours at room temperature, or overnight in the fridge for extra flavor.

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6. Bake the bread

1. Preheat the oven to 230°C (450°F) with a Dutch oven or baking stone inside.

2. Before baking, gently brush the top of the dough with olive oil and sprinkle the garlic and herb mixture evenly.

3. Score the top with a sharp knife.

4. Carefully place the dough into the preheated Dutch oven, cover, and bake for 20 minutes.

5. Remove the lid and bake for another 20–25 minutes until golden brown.

6. Cool on a wire rack for at least 1 hour before slicing.

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✅ Tips:

• For a stronger garlic flavor, you can lightly roast the garlic first.

• Fresh herbs work best, but dried herbs can be used—just reduce the quantity slightly.

• If you like a crunchier crust, spray a little water inside the oven before baking.

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If you want, I can also give you a simpler, quicker version of this recipe that doesn’t require an overnight starter but still tastes amazing.

Do you want me to do that?