Garlic Sourdough Bread
Equipment
- 1 large mixing bowl
- 1 Medium bowl
- 1 Dough scraper
- 1 digital kitchen scale
- 1 measuring cup
- 3 Measuring spoons
- 1 Dutch oven with lid (4–5 quart)
- 1 banneton or 1 medium bowl lined with kitchen towel
- 1 lame or sharp knife
- 1 wire cooling rack
- 1 pastry brush (optional
Ingredients
- 100 gram active sourdough starter 100% hydration
- 350 gram water room temperature
- 450 gram bread flour unbleached
- 50 gram whole wheat flour fine
- 10 gram salt fine sea
- 25 gram olive oil extra-virgin
- 30 gram unsalted butter melted
- 5 clove garlic finely minced
- 5 gram garlic powder
- 5 gram dried oregano crumbled
- 5 gram dried parsley crumbled
- 10 gram sugar or honey
- 10 gram cornmeal or rice flour for dusting
Instructions
- In a large mixing bowl whisk together the active sourdough starter and water until mostly dissolved.
- Add bread flour, whole wheat flour, sugar or honey, and garlic powder to the bowl and mix with your hand or a dough scraper until no dry flour remains.
- Cover the bowl and let the dough rest (autolyse) at room temperature for 45–60 minutes.
- In a small bowl combine melted butter, olive oil, minced garlic, dried oregano, and dried parsley and let sit for 10 minutes.
- Sprinkle salt over the rested dough, pour in the garlic-herb butter mixture, and pinch and fold the dough until everything is evenly incorporated.
- Perform 3–4 sets of stretch-and-folds every 30 minutes over 1.5–2 hours, keeping the dough covered between sets.
- After the final set of folds, cover the bowl and allow the dough to bulk ferment at room temperature until increased by about 60–75% and showing bubbles, 3–6 hours depending on temperature.
- Lightly flour your work surface, gently turn the dough out, and shape it into a rough round by folding the edges toward the center.
- Flip the dough seam-side down and tighten it into a boule by rotating and pulling it toward you on the counter.
- Generously dust a banneton or towel-lined bowl with cornmeal or rice flour and place the dough seam-side up inside.
- Cover and refrigerate the dough for 8–12 hours for a cold proof.
- Place the Dutch oven with its lid into your oven and preheat to 475°F (245°C) for at least 30–40 minutes.
- Remove the dough from the refrigerator, cut a piece of parchment if desired, and carefully invert the dough onto the parchment or directly onto a lightly floured peel or board seam-side down.
- Score the top of the dough with a lame or sharp knife to allow controlled expansion during baking.
- Carefully transfer the dough into the preheated Dutch oven, cover with the lid, and place it back in the oven.
- Bake covered for 20 minutes at 475°F (245°C).
- Reduce the temperature to 450°F (230°C), remove the lid, and continue baking for 18–22 minutes until the crust is deep golden-brown and the internal temperature reaches about 208–210°F (98–99°C).
- Remove the bread from the Dutch oven and place it on a wire rack to cool completely for at least 1 hour before slicing.
Notes
For best results, ensure your sourdough starter is very active before mixing (rises and falls predictably and passes the float test), and adjust fermentation times based on room temperature: warmer kitchens speed things up and cooler ones slow them down. If the dough feels overly sticky, lightly wet your hands instead of adding extra flour so the crumb stays open and moist. You can boost the garlic flavor by adding an extra clove or brushing the hot crust with a little melted garlic butter right after baking. Always let the loaf cool fully so the crumb can set and avoid a gummy texture, and store leftovers cut-side down on a board for one day or sliced and frozen in a bag for longer keeping.
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