Garlic Sourdough Bread with Herbs
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.
Servings 12 slices
Calories 175kcal
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.
Nutrition
Serving: 1slice | Calories: 175kcal | Carbohydrates: 34g | Protein: 6.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 337mg | Potassium: 72mg | Fiber: 1g | Calcium: 16mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
