This Garlic and Herb Sourdough Bread is a delightful treat! It has a crispy crust and a soft inside, bursting with aromatic garlic and fresh herbs.
Honestly, the smell while it’s baking is pure magic. I love serving it warm with butter or as a side for soup. It’s so good, you’ll want to stock up on garlic! 🧄✨
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. You can replace it with whole wheat flour for a heartier loaf, but add a bit more water since whole wheat absorbs more moisture.
Sourdough Starter: Use an active starter for the best rise. If you don’t have one, you can use store-bought yeast (about 2 teaspoons) mixed with the warm water instead. Just remember it won’t have the same flavor depth!
Garlic: Fresh garlic adds a wonderful aroma, but feel free to use garlic powder (about 1 teaspoon) if you’re short on fresh garlic. Roasted garlic also works beautifully and gives a sweeter, mellower flavor.
Herbs: While I love parsley and thyme, you can swap them with your favorites like rosemary or oregano. Dried herbs can also work, but you’ll need less, about 1 teaspoon total.
Olive Oil: Use any cooking oil if you don’t have olive oil. Butter melts beautifully into the dough too, giving a richer flavor.
How Do I Get a Beautiful Crust on My Bread?
Achieving that lovely crust is all about technique! Here are some tips to help you succeed:
- Preheat Your Oven: Always preheat your oven to the right temperature before baking. A hot oven creates steam, which is crucial for a crispy crust.
- Baking in a Dutch Oven: Using a Dutch oven helps trap steam while the bread cooks. Just make sure to let it heat up for at least 30 minutes.
- Score the Bread: Scoring the surface before baking allows the loaf to expand and create a beautiful pattern. A sharp knife or razor blade works best.
- Cooling Time: Let your bread cool completely on a wire rack. Cutting it while it’s still warm can lead to a gummy texture inside.
Remember, practice makes perfect! Don’t hesitate to bake this bread again to perfect your technique.
Garlic And Herb Sourdough Bread
Ingredients You’ll Need:
For The Dough:
- 3 cups all-purpose flour
- 1 cup active sourdough starter (100% hydration)
- 1 cup warm water
- 2 tsp salt
- 4 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 tbsp olive oil (plus extra for brushing)
- 1 tsp sugar or honey (optional for slight sweetness)
- Coarse sea salt, for sprinkling on top
- Grated Parmesan cheese (optional for topping)
How Much Time Will You Need?
This recipe takes approximately 6-8 hours in total. It includes about 30 minutes of active prep work, followed by a few hours of rising and proofing time. Don’t worry, most of that is waiting for the dough to rise! You’ll get to enjoy the delicious smell filling your kitchen.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by mixing the flour and salt in a large mixing bowl. In a separate bowl, mix the warm water with the active sourdough starter until you have a smooth liquid.
2. Combine and Add Flavors:
Pour the starter mixture into the flour and salt mixture. Stir everything together until it forms a shaggy dough. Next, add minced garlic, chopped parsley, and thyme to the dough. Mix well to distribute the herbs and garlic evenly throughout the mixture.
3. Resting and Kneading:
Cover the bowl with a clean towel or plastic wrap and let it rest for about 30 minutes. This helps the flour absorb the water. After the resting time, knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic. If you prefer, you can use the stretch and fold method every 30 minutes for 2 hours instead.
4. First Rise:
Place your kneaded dough into a lightly oiled bowl, cover it, and let it rise at room temperature for around 4-6 hours or until it’s nearly doubled in size. The time may vary depending on the temperature of your kitchen.
5. Shaping the Loaf:
Once your dough has risen, gently turn it onto a floured surface and shape it into a round loaf. Be gentle to keep those lovely air bubbles intact!
6. Second Proof:
Transfer the shaped dough to a proofing basket or a bowl lined with a well-floured kitchen towel. Cover it again and let it proof for 2 more hours or until it looks puffy.
7. Preheat and Prepare for Baking:
While the dough is proofing, preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone inside to heat up. When you’re ready to bake, carefully transfer your dough onto a piece of parchment paper. Brush the top lightly with olive oil, and score the surface with a sharp knife in a fun diamond or criss-cross pattern.
8. Baking Time:
Sprinkle coarse sea salt and grated Parmesan cheese on top if you like. Then, using the parchment paper, transfer the dough into the hot Dutch oven. Cover with the lid and bake for 20 minutes. After that, remove the lid and bake for another 15-20 minutes or until the bread is golden brown and crispy.
9. Cooling and Serving:
Once baked, remove the bread from the oven and let it cool completely on a wire rack before slicing. This helps to let the texture set. Serve this deliciously fragrant bread warm, whether with butter, a dipping sauce, or alongside your favorite soup.
Enjoy the robust flavors of garlic and fresh herbs perfectly baked into this lovely sourdough bread!
Can I Use Store-Bought Sourdough Bread for This Recipe?
No, this recipe requires an active sourdough starter to ferment and rise properly. Store-bought sourdough bread won’t work for creating a fresh loaf from scratch.
What Can I Substitute for Fresh Herbs?
If you don’t have fresh herbs on hand, you can use dried herbs instead! Just reduce the amount to about 1 teaspoon total since dried herbs are more concentrated in flavor.
How Should I Store Leftover Bread?
To keep your sourdough fresh, store it in a paper bag at room temperature for up to 2-3 days. For longer storage, slice the bread and freeze it in an airtight container. Just toast or warm it up when you want to enjoy a slice!
Can I Add Other Ingredients?
Absolutely! Feel free to get creative by adding ingredients like olives, sun-dried tomatoes, or cheese for extra flavor. Just be mindful not to add too much wet ingredient to avoid affecting the dough’s consistency.
