This garlic and herb sourdough bread is a crusty artisan loaf infused with roasted garlic and aromatic herbs. Naturally fermented, tangy, and perfect for soups, sandwiches, or dipping in olive oil.
Garlic and Herb Sourdough Bread
Garlic and herb sourdough bread takes classic naturally fermented sourdough and elevates it with savory garlic and fragrant herbs. The result is a deeply flavorful artisan loaf with a crisp crust, chewy interior, and rich aroma that fills your kitchen while it bakes.
It’s perfect for serving with soups, pasta dishes, or simply enjoyed warm with butter.
Why You’ll Love This Recipe
- Bold garlic and herb flavor
- Naturally fermented sourdough base
- Crisp crust and chewy crumb
- Perfect for savory meals
- No commercial yeast needed
- Great for gifting or gatherings
Recipe Information
Prep Time: 30 minutes
Fermentation Time: 8–12 hours
Proofing Time: 2–4 hours
Bake Time: 40–45 minutes
Total Time: About 24 hours
Yield: 1 large loaf
Ingredients
Dough
- 1 cup (200g) active sourdough starter
- 1½ cups (350ml) warm water
- 4 cups (500g) bread flour
- 1½ teaspoons salt
Garlic and Herb Mix-In
- 4–6 cloves garlic, roasted or minced
- 1 tablespoon olive oil
- 1 tablespoon dried Italian herbs (oregano, basil, thyme, rosemary)
- Optional: 2 tablespoons grated Parmesan cheese
Equipment Needed
- Large mixing bowl
- Dutch oven or heavy baking pot
- Bench scraper
- Proofing basket or bowl
- Parchment paper
Step-by-Step Directions
Step 1: Prepare Garlic
Roast garlic cloves at 400°F (200°C) for 15–20 minutes until soft and golden.
Mash lightly with olive oil and set aside.
If using raw garlic, mince finely for stronger flavor.
Step 2: Mix Dough
In a large bowl, combine:
- Active sourdough starter
- Warm water
Stir to dissolve.
Add flour and mix until a shaggy dough forms.
Cover and rest for 30–45 minutes (autolyse).
Step 3: Add Salt and Flavor
Add:
- Salt
- Garlic mixture
- Dried herbs
- Optional Parmesan
Mix until evenly distributed.
Step 4: Bulk Fermentation
Cover and let dough rise for 8–12 hours at room temperature.
Perform stretch and folds every 30–60 minutes for the first 2–3 hours to build structure.
Step 5: Shape Dough
Turn dough onto a lightly floured surface.
Shape into a round or oval loaf.
Rest 15–20 minutes, then tighten shape again.
Step 6: Final Proof
Place dough in a floured proofing basket or lined bowl.
Cover and proof for 2–4 hours at room temperature or overnight in the fridge.
Step 7: Preheat Oven
Place Dutch oven inside oven.
Preheat to 450°F (230°C) for at least 30 minutes.
Step 8: Score Dough
Transfer dough onto parchment paper.
Score the top with a sharp blade.
Step 9: Bake
Place dough into hot Dutch oven.
Bake covered for 20 minutes.
Remove lid and bake another 20–25 minutes until deep golden brown.
Step 10: Cool
Let bread cool completely on a wire rack for at least 1 hour before slicing.
Serving Suggestions
Serve garlic and herb sourdough with:
- Pasta dishes
- Soups and stews
- Olive oil and balsamic dip
- Cheese boards
- Grilled meats
- Sandwiches
Storage
Room Temperature
Store in a paper bag or bread box for up to 3 days.
Freezer
Slice and freeze for up to 3 months.
Toast directly from frozen.
Tips for Success
- Roast garlic for a sweeter, milder flavor
- Don’t skip fermentation time for best texture
- Use bread flour for stronger structure
- Cool completely before slicing
- Add herbs evenly to avoid clumps
Final Thoughts
Garlic and herb sourdough bread is a deeply aromatic, flavorful twist on traditional sourdough. With its crisp crust, chewy interior, and savory herb-garlic notes, it’s a bakery-quality loaf that transforms simple meals into something special.