Garlic And Herb Sourdough Bread

There’s something about the sight of a golden sourdough loaf, its crust blistered and crackling, that instantly makes a kitchen feel like home.

Now imagine that same loaf infused with roasted garlic and flecks of green herbs, filling the air with a warm, savory aroma.

This garlic and herb sourdough is a cozy, versatile bread—perfect beside a hearty stew, cradling a quick grilled-cheese lunch, or elevating a simple pasta dinner—and it fits naturally into a relaxed weekend schedule.

It’s ideal for comfort seekers, families, and anyone who loves baking projects that feel special but approachable.

I still remember one rainy Sunday when this loaf turned a “there’s-nothing-for-dinner” panic into a slow, peaceful afternoon; by evening, we were tearing off warm pieces and dipping them into olive oil.

This bread shines at Sunday suppers, casual gatherings, and easy entertaining. Ready to bring this loaf to life?

Why You’ll Love It

• Delivers bold, bakery-style garlic and herb flavor in every slice
• Elevates simple meals, from soups to sandwiches and cheese boards
• Relies on natural sourdough fermentation for better texture and digestibility
• Makes your kitchen smell incredible while it bakes and cools
• Stays moist and flavorful for days, perfect for make-ahead baking

Ingredients

• 100 g active sourdough starter — 100% hydration, recently fed and bubbly
• 350 g water — lukewarm to help fermentation along
• 500 g bread flour — higher protein for better gluten structure
• 10 g fine sea salt — evenly seasons and strengthens gluten
• 30 g olive oil — extra-virgin for richer flavor and softer crumb
• 4 cloves garlic — finely minced for even distribution
• 10 g fresh parsley — finely chopped for fresh, green flavor
• 5 g fresh rosemary — finely chopped, use tender leaves only
• 5 g fresh thyme leaves — finely chopped, woody stems discarded
• 20 g unsalted butter — melted, optional for brushing hot crust

Step-by-Step Method

Mix the starter and water

Whisk the active sourdough starter with lukewarm water in a medium bowl until mostly dissolved. Aim for an even, milky mixture with only a few streaks of starter remaining.

Properly dispersing the starter helps fermentation begin evenly throughout the dough, improving rise, flavor, and overall texture in the finished loaf.

Hydrate the flour (autolyse)

Stir the bread flour into the starter mixture until no dry spots remain. Scrape the bowl sides to make certain all flour is moistened.

Cover and rest for 30–45 minutes. Use this time to let the flour fully hydrate and gluten begin developing naturally, which makes the dough easier to handle and shape later.

Incorporate salt and olive oil

Sprinkle fine sea salt and olive oil over the dough. Use your hands to squeeze and fold the dough until both are completely absorbed.

Expect the dough to feel slightly slippery at first. Continue working it gently until it regains cohesion. This step seasons the dough and enriches it with fat for a tender crumb.

Prepare the garlic and herbs

Combine finely minced garlic, parsley, rosemary, and thyme in a small bowl. Mix thoroughly so the flavors distribute evenly.

Keep this mixture nearby, ready to add after the first folds. Finely chopping the herbs ensures they blend well into the dough, giving you a consistent garlic-herb flavor in every slice.

Perform the first stretch-and-fold

Begin strengthening the dough with a set of stretch-and-folds. Wet or lightly oil your hands.

Pull one edge of the dough up and fold it over itself. Rotate the bowl and repeat 4–6 times. Work gently to avoid tearing. This technique builds gluten while keeping the dough soft and manageable.

Fold in the garlic-herb mixture

Gently spread the garlic and herb mixture over the dough’s surface after the first folds. Lightly fold the dough over itself a few times to distribute the mixture without clumping.

Avoid aggressive mixing, which can tear the dough or push fillings to the surface. Aim for even pockets of flavor throughout the loaf.

Continue stretch-and-folds during bulk rise

Over the next 2–3 hours, perform 2–3 additional sets of stretch-and-folds every 30–45 minutes. Keep the bowl covered between sets.

Notice the dough becoming smoother, stronger, and more elastic. Each round of folds helps organize the gluten network, improving oven spring and creating a more open, airy crumb.

Finish bulk fermentation until doubled

Let the dough rest undisturbed at room temperature after the final folds. Allow it to rise until roughly doubled in volume and bubbly, about 4–6 hours total.

Watch the dough, not the clock. Look for a domed surface, visible bubbles, and a lighter, jiggly feel when the bowl is gently shaken.

Pre-shape the dough on the counter

Lightly flour your work surface and gently turn the dough out. Use a bench scraper to tuck the edges underneath and form a rough round.

Handle it carefully to preserve gas bubbles. This pre-shape organizes the dough and prepares it for final shaping without overworking or deflating it.

Let the dough relax

Leave the pre-shaped round uncovered on the counter for 15–20 minutes. Allow the gluten to relax so the dough becomes easier to shape.

It should spread slightly but still hold some height. This bench rest reduces resistance when you perform the final shaping, helping you create better surface tension.

Shape into a tight boule or batard

Shape the dough into your desired form, either a round boule or an oval batard. Gently stretch the surface and tuck the dough underneath, tightening it without tearing.

Use a bench scraper to help rotate and tension the dough. Proper shaping builds structure and promotes good oven spring and an even crumb.

Prepare the banneton and place dough

Generously flour a banneton or a medium bowl lined with a floured kitchen towel. Use rice flour or a mix for better release.

Place the shaped dough seam-side up into the prepared basket. Adjust its shape slightly if needed. Adequate flouring prevents sticking and preserves the loaf’s structure during proofing.

Cold-proof overnight in the fridge

Cover the banneton and refrigerate the dough for 8–12 hours. Let it proof slowly in the cold environment.

This extended fermentation develops deeper flavor and makes the dough easier to score. By morning, it should look slightly puffed and hold its shape well, ready for baking straight from the fridge.

Preheat the Dutch oven and oven

About 45 minutes before baking, place your Dutch oven with its lid into the oven. Preheat to 475°F (245°C).

Allow the pot and oven to heat thoroughly. A properly preheated Dutch oven traps steam and provides intense heat, which helps the loaf achieve maximum oven spring and a crisp, blistered crust.

Transfer and score the dough

Carefully remove the hot Dutch oven from the oven. Gently invert the dough onto parchment or directly into the pot, now seam-side down.

Use a sharp knife or lame to score the top with a confident slash or pattern. Proper scoring directs expansion and prevents random tearing as the bread rises in the oven.

Steam-bake with the lid on

Cover the Dutch oven with its lid and return it to the hot oven. Bake at 475°F (245°C) for 20 minutes.

Keep the lid closed during this time to trap steam. This steamy environment allows the loaf to expand fully before the crust sets, resulting in a taller loaf with a glossy, crackly exterior.

Finish baking uncovered

Remove the lid and reduce the oven temperature to 450°F (230°C). Continue baking for 15–20 minutes until the crust is deep golden brown.

Rotate the pot if needed for even color. Watch the loaf rather than the clock. A fully baked sourdough sounds hollow when tapped on the bottom.

Brush with melted butter (optional)

Brush the hot crust lightly with melted unsalted butter as soon as the loaf comes out, if desired. Use a pastry brush for even coverage.

This step softens the crust slightly and adds rich aroma, complementing the garlic and herbs. Skip this step if you prefer a drier, extra-crispy crust.

Cool completely before slicing

Transfer the loaf to a cooling rack and let it cool for at least 1 hour. Resist cutting while hot.

Cooling allows the crumb to set and moisture to redistribute, preventing a gummy texture. Once fully cooled, slice with a sharp bread knife to reveal the open, aromatic garlic and herb interior.

Ingredient Swaps

• Use up to 30% whole‑wheat or rye flour in place of bread flour; add 10–20 g extra water if the dough feels stiff.
• Swap fresh herbs for 1/3 the amount of dried (e.g., 3–4 g each dried rosemary/thyme, 3 g dried parsley).
• For dairy‑free, skip the butter or brush with olive oil; for milder flavor, replace raw garlic with roasted or sautéed garlic.

You Must Know

– Make-Ahead • To fit a tight schedule, keep the dough in the fridge for bulk fermentation up to 24 hours once it has risen about 50–75%.

Chilling at this stage slows yeast activity, builds flavor, and lets you shape and finish on your own timeline.

Serving Tips

• Serve warm slices with salted butter or olive oil for dipping.
• Pair with creamy soups like tomato bisque or potato-leek for a cozy meal.
• Use as a base for open-faced sandwiches with fresh mozzarella and roasted vegetables.
• Toast slices and top with scrambled eggs for a savory breakfast.
• Cube and toast leftovers into garlicky sourdough croutons for salads.

Storage & Make-Ahead

Garlic and herb sourdough keeps in the fridge, well-wrapped, for 4–5 days.

For best texture, slice once fully cooled, then freeze in a zip-top bag up to 2 months.

Toast slices straight from frozen.

You can also refrigerate shaped dough overnight for easy bake-ahead convenience.

Reheating

Reheat slices in a 300°F (150°C) oven, wrapped in foil, 8–10 minutes.

For softer slices, microwave 10–15 seconds.

On stovetop, warm in a covered skillet over low heat.

Garlicky Sourdough in Tradition

When I tear into a warm slice of garlicky sourdough, I’m tapping into a long line of cooks who’ve used fermented dough and pungent cloves to turn simple meals into small celebrations.

I think of stone ovens in small European villages, loaves blistering beside braised beans, garlic rubbed over crusts instead of measured in grams.

When I mix starter with flour and fold in herbs, I’m echoing those quiet, practical rituals.

You and I might bake in modern kitchens, but the rhythm’s the same: evening feeding, slow overnight rise, bread greeting the day.

Each slice carries that history—tangy crumb, charred bubbles, soft garlic pockets—reminding us that humble ingredients, tended with patience, can still feel like ceremony at the table.

Final Thoughts

Give this garlic and herb sourdough a try and enjoy how it fills your kitchen with an incredible aroma and flavor.

Feel free to tweak the herbs or garlic level to make the loaf perfectly your own.

Frequently Asked Questions

Can I Make This Garlic Herb Sourdough Completely Gluten-Free?

Yes, you can, but it’s tricky. I’d swap bread flour for a good gluten-free sourdough blend, add psyllium husk for structure, then watch the dough like a soft, fragile cloud as it rises.

How Do I Troubleshoot a Dense or Gummy Garlic Sourdough Loaf?

I fix dense, gummy loaves by proofing longer, baking fully, and letting them cool completely. When I rushed mine once, the crumb smeared like clay—now I wait, listening to the crackling crust like a tiny fireplace.

What’s the Best Way to Scale This Recipe for a Crowd?

I scale everything by weight—double or triple each gram, keep hydration the same, then mix multiple smaller doughs. I picture crowded tables, warm slices passed around, and I’m always grateful I made extra.

Can I Bake This Loaf in a Bread Machine or Countertop Oven?

You can, but I’d only use a bread machine for mixing and proofing, then bake in a hot countertop oven. I picture you listening to the crust crackle, kitchen glowing, as steam curls from the loaf.

How Can I Adapt This Recipe for a Same-Day, Quicker Bake?

You can shorten this to same‑day by using warmer water, a very active starter, and proofing at room temp instead of overnight. I do that on rainy Sundays, filling my kitchen with impatient, garlicky warmth.