Description
This Garlic and Herb Sourdough Bread is a flavorful twist on traditional sourdough, infused with aromatic garlic powder and fragrant herbs like thyme or rosemary. The bread boasts a crispy crust with a tender, chewy crumb, perfect for sandwiches or accompanying your favorite meals. Using a natural sourdough starter and a slow fermentation process, this artisan loaf brings depth of flavor and a rustic charm to your table.
Ingredients
Scale
Main Ingredients
- 500g bread flour
- 1 tsp garlic powder
- 1 tsp dried thyme or rosemary
- Pinch of black pepper
- 100g active sourdough starter
- 350–375g water
- 10g salt
Optional for Crust
- Olive oil for brushing
- Flaky salt for sprinkling
Instructions
- Mix dry ingredients: In a large mixing bowl, combine the bread flour, garlic powder, dried thyme or rosemary, and a pinch of black pepper. Stir these together to evenly distribute the flavors.
- Add water and autolyse: Pour in 350-375g of water and mix until you achieve a shaggy dough texture. Cover the bowl and let it rest for 30 minutes to allow the flour to fully hydrate, which helps develop gluten.
- Add starter and salt: Incorporate 100g of active sourdough starter and 10g of salt into the dough. Mix thoroughly until all ingredients are well combined and the dough is cohesive.
- Bulk fermentation with stretch and folds: Let the dough rise at room temperature for 4 to 5 hours. During this time, perform 3 to 4 sets of stretch and folds every 30 to 45 minutes to strengthen the dough’s gluten structure and improve its elasticity.
- Shape and retard fermentation: Shape the dough into a tight round or oval loaf. Place it seam-side up into a floured proofing basket or banneton. Cover and refrigerate it overnight to slow fermentation and develop flavor complexity.
- Preheat Dutch oven: About 30 minutes before baking, preheat your oven to 475°F (246°C) with a Dutch oven inside to ensure it is piping hot for baking.
- Invert and prepare loaf: Carefully invert the chilled dough onto parchment paper and then into the preheated Dutch oven. Score the top of the dough with a sharp blade to allow for expansion during baking. Brush the surface with olive oil and sprinkle flaky salt and additional herbs if desired.
- Bake covered and uncovered: Cover the Dutch oven and bake the bread for 20 minutes. Then remove the lid and bake for an additional 20 to 25 minutes until the crust is deeply golden brown and crisp.
- Cool before slicing: Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely to room temperature before slicing to ensure the crumb sets properly and slices cleanly.
Notes
- Using a Dutch oven traps steam, helping create a crispy crust with a good oven spring.
- Adjust water quantity for desired dough hydration; a wetter dough yields a more open crumb.
- Overnight refrigeration improves flavor but can be skipped if short on time; proof at room temperature instead.
- Be sure your sourdough starter is active and bubbly to ensure proper rise.
- Experiment with different herbs such as rosemary or thyme, or add minced fresh garlic for extra aroma.
- Let the bread cool fully before slicing to avoid a gummy crumb texture.
- Prep Time: 45 minutes (including initial mixing and resting)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan, Western
Keywords: sourdough bread, garlic bread, herb bread, artisan bread, homemade bread, no yeast bread, fermented bread
