This Garlic Sourdough Bread is an easy, naturally leavened loaf made with just 6 ingredients, including active sourdough starter, garlic, and fresh herbs. It's fermented overnight for a savory inclusion recipe that's perfect for beginners.
Testing new bread recipes sometimes leaves me with more loaves than I can realistically eat on my own.
Since I live alone, I often share any extras with my neighbors. A few weeks ago, when testing this garlic sourdough bread, I had a feeling they'd really like this one. And I was right!
The moment I handed it over, their son grabbed it and hid it in his room. All week, they kept sneaking pieces from each other, each wanting to keep it for themselves. Needless to say, it was a hit.
This garlic herb sourdough bread a simple, beginner-friendly inclusion recipe made with just active starter (no added yeast) and folded with minced fresh garlic and your choice of fresh herbs.
Fermented overnight for extra flavor, it’s perfect for toasting, sandwiches, or turning into stuffing for Thanksgiving.
It’s definitely one you’ll want to keep in your sourdough recipe collection. I hope you give it a try and enjoy it as much as my neighbors and I did!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Make sure your starter is bubbly and active before mixing the dough. You can use fresh discard (1–2 days old), but the rise may take a bit longer.
- Garlic- Finely mincing or grating helps the garlic blend evenly into the dough and soften as it bakes. For a milder, slightly sweeter flavor, try using roasted garlic.
- Fresh Herbs- Use any combination you like, such as rosemary, thyme, oregano, or chives. If using dried herbs, reduce the amount by about one-third.
- Bread Flour- Gives the bread structure, chew, and a strong rise. You can swap in all-purpose flour, but the loaf may be a bit softer and flatter.
- Water- Lukewarm or room temperature water helps the dough ferment properly. Feel free to adjust the amount based on your desired dough hydration and your kitchen’s humidity.
- Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use half as much or weigh it for best results.
Tips for Success
- Use an active starter. A bubbly, well-fed starter gives your dough strength for a good rise and more open crumb.
- Weigh your ingredients. Using a kitchen scale helps ensure accuracy and consistent dough hydration and texture.
- Adjust mix-ins to taste. Use any combination of herbs that you enjoy, adding as much as you like. For a milder garlic flavor, try roasting it first.
- Be patient with fermentation. Wait until the dough is puffy and doubled in size. This is key for a light, airy crumb.
- Build tension when shaping. Creating a taut surface helps your loaf hold its shape and rise beautifully in the oven.
- Don't skip the cold proof. Refrigerating the shaped dough develops flavor and makes scoring cleaner and easier.
- Cool completely before slicing. Let the bread rest so the crumb sets fully and doesn’t turn gummy.
How to Make Garlic Sourdough Bread with Herbs
Follow these step-by-step instructions with photos to see exactly how to make this flavorful garlic herb sourdough bread.
Step 1: Feed starter. About 6–12 hours before starting, feed your starter so it’s bubbly, active, and doubled in size.
Step 2: Mix the dough. In a large bowl, whisk warm water and starter. Add bread flour and salt, mixing until a rough dough forms. Cover and rest 20 minutes.
Step 3: Add garlic and herbs. Perform 4 sets of stretch-and-folds, adding garlic and herbs in the first set. Rest 20 minutes between sets.
Step 4: Bulk fermentation. Cover the dough and let it rise until doubled, puffy, and full of bubbles, typically 4–12 hours.
Step 5: Shape. First, pre-shape dough into a round. Rest 20 minutes, then do a final shaping into round or oval loaf.
Step 6: Cold proof. Proof overnight in floured basket, covered, 12–16 hours.
Step 7: Bake. Preheat Dutch oven to 450°F. Score dough, add ice cubes for steam, and bake 40 minutes covered, then 5–10 minutes uncovered. Cool 2 hours before slicing.
Baker's Timeline
Use this sample timeline to help plan out your garlic sourdough bread:
- 8:00 PM (Night Before): Feed your starter.
- 8:00–8:30 AM: Mix the dough & rest 20 minutes.
- 8:30–9:30 AM: Stretch and folds, add garlic and herbs.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
- 5:30–6:00 PM: Shape the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.
How to Store
Store your whole or sliced garlic herb sourdough bread in an airtight container or bread box at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or reheat in the toaster or oven until warm.
Serving Suggestions
Garlic sourdough bread is delicious toasted with butter, avocado, or cottage cheese. It also makes an amazing base for a grilled cheese, turkey, breakfast, or BLT sandwich.
Loaf gone a bit stale? Cube and toast it to make croutons or a savory bread stuffing for Thanksgiving.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Garlic Sourdough Bread with Herbs
Equipment
- Straight-sided container (optional, for bulk fermentation)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ¼ cups + 2 tablespoons (330 grams) warm water 80-90℉
- ½ cup (100 grams) active sourdough starter or "fresh" discard (1-2 days old)
- 4 cups + 3 tablespoons (500 grams) bread flour
- 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's or table salt
- 4-6 cloves garlic finely minced or grated
- ½ cup chopped fresh herbs (rosemary, thyme, chives, oregano, etc.)
- Rice flour for dusting proofing basket
- 2 ice cubes for steam
Instructions
- Feed your starter about 6–12 hours before mixing the dough so it’s bubbly, active, and doubled in size. In a warmer kitchen it may be closer to 6 hours, in a cooler one closer to 12.
- In a large mixing bowl, whisk together the warm water and active starter. Add the bread flour and salt, mixing until a rough dough forms. Cover and let rest for 20 minutes.1 ¼ cups + 2 tablespoons (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups + 3 tablespoons (500 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
- With lightly damp hands, lift one edge of the dough, stretch it up as far as it will go without tearing, and fold it over to the opposite side. Rotate the bowl 90° and repeat around all four sides. During this first set of folds, add about ¼ of the minced garlic and chopped herbs with each fold so they evenly incorporate. Gather the dough into a rough ball and place it seam-side down in the bowl. Cover and rest 20 minutes. Repeat this stretch-and-fold process 3 more times (4 sets total), resting 20 minutes between sets.4-6 cloves garlic, ½ cup chopped fresh herbs
- Let the dough rise at room temperature until it’s doubled, puffy, and full of bubbles, typically 4–12 hours depending on room temperature, dough temperature, and starter strength. Using a straight-sided container can help track the rise.
- Turn the dough out onto a lightly floured surface and gently stretch it into a rectangle. Fold one long edge toward the center, then the opposite long edge, like folding a letter. Repeat with the two shorter edges. Then, flip the dough seam-side down and gently round it into a ball to build surface tension. Cover and rest 20 minutes.
- Repeat the shaping process to build extra surface tension and evenly redistribute the air bubbles before transferring the dough to a rice flour–dusted proofing basket.Rice flour
- Cover and refrigerate overnight for 12–16 hours.
- The next day, place a Dutch oven with its lid inside your oven and preheat to 450°F. Let it heat 30–45 minutes after the oven reaches temperature.
- Flip the dough out onto parchment paper or a bread sling. Score the top as desired. Carefully transfer to the hot Dutch oven, drop in 2 ice cubes for steam, and cover quickly. Bake 40 minutes covered, then uncover and bake an additional 5–10 minutes until golden brown.2 ice cubes
- Transfer the bread to a wire rack and let cool for at least 2 hours before slicing.
Notes
- Adjust mix-ins to taste. Use any combination of herbs that you enjoy, adding as much as you like. For a milder garlic flavor, try roasting it first.
- Storage: Store uncut or sliced sourdough bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.
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