Garlic And Herb Sourdough Bread
Equipment
- 1 digital kitchen scale
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 dough scraper or bench knife
- 1 Wooden spoon or spatula
- 1 banneton or medium bowl lined with a clean kitchen towel
- 1 sharp knife or lame
- 1 Dutch oven with lid (4–5 qt)
- 1 Cooling rack
- 1 pastry brush (optional
Ingredients
- 100 gram active sourdough starter 100% hydration
- 350 gram water lukewarm
- 500 gram bread flour
- 10 gram fine sea salt
- 30 gram olive oil extra-virgin
- 4 clove garlic finely minced
- 10 gram fresh parsley finely chopped
- 5 gram fresh rosemary finely chopped
- 5 gram fresh thyme leaves finely chopped
- 20 gram unsalted butter melted optional, for brushing crust
Instructions
- In a medium bowl, whisk together the active sourdough starter and lukewarm water until mostly dissolved.
- Add the bread flour to the mixture and stir until no dry patches remain, then cover and rest for 30–45 minutes (autolyse).
- Sprinkle the sea salt and olive oil over the dough and squeeze and fold the dough with your hands until the salt and oil are fully incorporated.
- In a small bowl, combine the minced garlic, parsley, rosemary, and thyme and set aside.
- Perform a set of stretch-and-folds in the bowl by pulling one side of the dough up and folding it over itself 4–6 times, rotating the bowl as you go.
- After the first set of folds, gently spread the herb and garlic mixture over the surface of the dough and lightly fold it in to avoid clumps.
- Over the next 2–3 hours of bulk fermentation at room temperature, perform 2–3 additional sets of stretch-and-folds every 30–45 minutes until the dough feels smoother and more elastic.
- Allow the dough to continue bulk fermenting undisturbed at room temperature until roughly doubled in volume and bubbly, which may take 4–6 hours total depending on room temperature and starter strength.
- Lightly flour the work surface and gently turn the dough out, then pre-shape it into a rough round by tucking the edges underneath with a bench scraper.
- Let the pre-shaped dough rest uncovered for 15–20 minutes to relax the gluten.
- Shape the dough into a tight boule or batard by gently stretching the surface and tucking the dough underneath to create surface tension.
- Generously flour your banneton or towel-lined bowl, then place the shaped dough seam-side up into it.
- Cover the dough and proof in the refrigerator for 8–12 hours (overnight) for a slow, cold fermentation.
- About 45 minutes before baking, place the Dutch oven with its lid into the oven and preheat to 475°F (245°C).
- When ready to bake, carefully remove the hot Dutch oven from the oven and gently invert the dough onto a piece of parchment or directly into the pot, now seam-side down.
- Score the top of the dough with a sharp knife or lame to allow for controlled expansion during baking.
- Cover the Dutch oven with the lid and bake for 20 minutes at 475°F (245°C).
- After 20 minutes, remove the lid, reduce the oven temperature to 450°F (230°C), and bake for an additional 15–20 minutes until the crust is deep golden brown.
- If desired, brush the hot crust lightly with melted butter right after baking for a softer, more aromatic finish.
- Transfer the bread to a cooling rack and let it cool completely for at least 1 hour before slicing.
Notes
For best flavor and texture, ensure your starter is vigorous by feeding it 4–8 hours before mixing the dough, and adjust bulk fermentation time according to your room temperature: cooler rooms may need longer, while very warm kitchens may shorten it. If the garlic is very strong or you plan to store the bread for several days, you can lightly sauté the minced garlic in a teaspoon of olive oil first to mellow its bite and reduce the risk of it burning on the crust. Wet dough sticks easily, so lightly oiling your hands instead of adding extra flour helps maintain proper hydration and an open crumb. If you don’t have a Dutch oven, bake on a preheated stone or tray with a pan of hot water on the lower rack for steam. Finally, resist cutting while still hot; letting the loaf cool fully sets the crumb and keeps it from turning gummy, while also allowing the garlic and herb flavors to deepen.
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