This Garlic and Herb Sourdough Bread is a tasty treat that’s crunchy on the outside and soft on the inside. With the flavors of garlic and fresh herbs, it’s hard to resist!
Making this bread fills your kitchen with a wonderful smell. I love to enjoy it warm with butter or use it for sandwiches. Simple to make and oh-so-good! 🥖💚
Key Ingredients & Substitutions
Sourdough Starter: If you don’t have a starter, you can use store-bought or make one yourself with flour and water. A good starter gives your bread great flavor and rise. You can also try using a quick yeast bread recipe if you’re short on time!
Bread Flour: I love using bread flour for its higher protein content, which helps achieve great structure. If you only have all-purpose flour, that will work, just be aware the texture may be softer.
Garlic: Fresh garlic adds wonderful flavor. If you’re in a pinch, garlic powder could work as well, but fresh gives the best aroma and taste. Roasted garlic is another delicious option for a milder, sweeter flavor.
Fresh Herbs: I recommend fresh parsley, but you can mix and match with cilantro, dill, or basil, depending on what you like. Dried herbs can also substitute in a pinch, using about a third of the amount since they’re more concentrated.
Parmesan Cheese: Using Parmesan gives a nice salty flavor. If you’re dairy-free, nutritional yeast is a great cheese substitute that also adds a nutty taste.
How Do I Achieve the Perfect Bread Texture?
The key to making great sourdough bread is in the fermentation and shaping. First, allow your dough to rise slowly. This develops flavor and texture. Remember to use a damp cloth over your bowl to keep the dough from drying out during fermentation.
- Perform stretch and folds every 30 minutes to develop gluten without kneading. Gently stretch the dough from the bottom and fold it over itself.
- When shaping, create tension by pulling the dough edges toward the center, which helps it hold its shape during baking.
- Proofing is crucial! Letting it rise adequately will help get that perfect airy interior.
Lastly, don’t rush the cooling process! Let it rest so the steam sets the crumb inside. Enjoy your baking journey!
Garlic and Herb Sourdough Bread
Ingredients:
For the Sourdough Starter (if not using ready-made starter):
- 50g active sourdough starter
- 100g all-purpose flour
- 100ml water
For the Bread Dough:
- 500g bread flour (or all-purpose flour)
- 350ml lukewarm water
- 150g active sourdough starter
- 10g salt
For the Garlic Herb Topping:
- 3 tablespoons olive oil or melted butter
- 4 cloves garlic, minced or finely grated
- 3 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh rosemary, finely chopped (optional)
- 2 tablespoons fresh chives or green onion, finely chopped (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Coarse sea salt to sprinkle on top
Estimated Time:
This delightful Garlic and Herb Sourdough Bread takes about 20 minutes of active preparation, 4-6 hours of fermentation, plus 1-2 hours of proofing, and about 45 minutes to bake. So, overall, it’s best to plan for around 6-8 hours from start to finish, allowing the dough to rise beautifully!
Instructions:
1. Prepare Sourdough Starter (if needed):
If you don’t already have an active sourdough starter, combine 50g active starter with 100g flour and 100ml water in a jar. Let it sit at room temperature for 4-6 hours until it becomes bubbly and active.
2. Mix the Dough:
In a large mixing bowl, combine 500g bread flour with 350ml lukewarm water. Stir until just mixed, then let the mixture rest for about 30 minutes. This is called “autolyse” and helps develop gluten.
3. Combine Starter and Salt:
Add 150g of your active sourdough starter and 10g of salt into the dough. Mix everything thoroughly until the starter and salt are fully incorporated into the mixture.
4. Bulk Fermentation:
Cover the dough with a damp cloth and allow it to rise at room temperature for 4-6 hours. During the first 2 hours, perform 3-4 sets of stretch and folds (gently stretching the dough and folding it over on itself) every 30 minutes to build strength.
5. Shape the Dough:
Once the bulk fermentation is complete, turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf by folding the edges into the center, creating surface tension.
6. Proof the Dough:
Place your shaped dough into a lightly floured banneton basket or a bowl lined with a tea towel. Cover it and allow it to proof for 1-2 hours at room temperature or in the refrigerator overnight for a richer flavor.
7. Prepare Garlic Herb Oil:
While the dough is proofing, mix together 3 tablespoons of olive oil (or melted butter), minced garlic, chopped herbs (like parsley, rosemary, and chives), and a pinch of salt. Set aside for later use.
8. Preheat the Oven:
Put a Dutch oven or a heavy baking pot with a lid into your oven and preheat it to 230°C (450°F) for at least 30 minutes. This ensures it’s hot enough to create a good crust.
9. Prepare the Bread for Baking:
Carefully transfer the dough onto a piece of parchment paper. Using a sharp knife or a bread lame, score the top of the dough with slashes (either in a crisscross pattern or parallel lines).
10. Brush with Garlic Herb Oil:
Brush the dough generously with the prepared garlic herb oil, making sure to cover the surface and fill the slashes with the mixture for extra flavor.
11. Add Parmesan and Salt:
If you’re using grated Parmesan cheese, sprinkle it generously on top of the dough, along with a light pinch of coarse sea salt.
12. Bake the Bread:
Carefully place the dough with the parchment into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
13. Uncover and Finish Baking:
After 20 minutes, remove the lid and continue baking for another 20-25 minutes, or until the crust is a deep golden color and crispy to the touch.
14. Final Touch:
Once baked, take the bread out of the oven and, if desired, brush it with any remaining garlic herb oil for added flavor and shine.
15. Cool the Bread:
Let the bread cool completely on a wire rack before slicing. This helps to preserve its fluffy interior and crusty exterior.
Enjoy your warm, fragrant Garlic and Herb Sourdough Bread fresh from the oven! Perfect with butter, as a side with soup, or just on its own!
Can I Use Store-Bought Sourdough Starter?
Absolutely! Using a store-bought or a friend’s active sourdough starter is a great way to simplify the process. Just ensure it’s bubbly and well-fed before using it in the recipe for best results.
What Can I Substitute for Fresh Garlic?
If fresh garlic isn’t available, garlic powder works in a pinch! Use about 1 teaspoon for each clove. Alternatively, you can roast garlic for a sweet, mellow flavor that adds depth to the bread.
How Should I Store Leftovers?
To store your leftover Garlic and Herb Sourdough Bread, wrap it in a clean kitchen towel and place it in a paper bag at room temperature for about 2-3 days. For longer storage, slice the bread, wrap it in plastic, and freeze it for up to 3 months. Simply thaw and toast for a fresh taste!
Can I Make This Bread Without Garlic or Herbs?
Of course! You can make a plain sourdough bread if preferred. Just skip the garlic and herbs, but consider adding a sprinkle of salt or seeds on top for additional flavor if you like.
