Garlic Herb Sourdough

Sourdough is already a marvel of baking magic—the tangy flavor, the chewy crust, the satisfying crumb. But what if you infused it with garlic and a medley of fresh herbs? This Garlic Herb Sourdough takes everything you love about a classic loaf and elevates it to something utterly irresistible.

The first time I made this, the aroma of roasted garlic and freshly baked bread filled the house, and I could hardly wait to tear into the first slice. Whether you’re serving it alongside a hearty soup or as the star of a cheese platter, this sourdough will steal the spotlight. Let’s embark on this flavorful baking journey together.

This Garlic Herb Sourdough combines the tangy complexity of traditional sourdough with the savory, aromatic flavors of roasted garlic and fresh herbs. Perfectly crusty on the outside and tender on the inside, this bread is versatile enough for everything from sandwiches to charcuterie boards.

The recipe requires a bit of patience, but the results are well worth it. Whether you’re a sourdough pro or just getting started, this loaf is guaranteed to impress.

Exciting Story

The first time I served this bread was at a dinner party. I paired it with a creamy tomato bisque, and it was an instant hit. My friends kept asking, “Did you really make this?” That’s the beauty of this recipe—it looks and tastes like it came from an artisan bakery but is completely achievable in your own kitchen.

Why This Garlic Herb Sourdough

What Makes It Special

• Tangy and Savory: The classic sourdough tang meets roasted garlic and fragrant herbs.
• Versatile: Perfect for toast, sandwiches, or simply slathered with butter.
• Artisan Quality: Achieve bakery-level bread right at home.
• Customizable: Adjust the herbs to suit your taste or what you have on hand.

What You Need for Garlic Herb Sourdough

For the Dough:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt

For the Garlic Herb Mixture:

• 1 bulb garlic, roasted
• 2 tbsp olive oil
• 2 tbsp chopped fresh herbs (rosemary, thyme, parsley, or a mix)

How to Make Garlic Herb Sourdough

1. Prepare the Roasted Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes until soft and caramelized. Let cool, then squeeze the garlic cloves out of their skins and mash into a paste.
2. Mix the Dough: In a large bowl, combine the flour and water. Mix until no dry flour remains. Cover with a damp towel and let rest for 30 minutes (autolyse).
3. Add Starter and Salt: Add the sourdough starter and salt to the dough. Mix thoroughly using your hands or a stand mixer. Cover and let rest for 30 minutes.
4. Incorporate the Garlic and Herbs: Spread the roasted garlic paste and chopped herbs over the dough. Gently fold the dough to incorporate the mixture evenly.
5. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4-6 hours, performing a series of stretch-and-folds every 30 minutes during the first 2 hours.
6. Shape the Dough: Turn the dough out onto a floured surface. Shape it into a round or oval loaf. Place the dough seam-side down in a floured proofing basket or bowl. Cover and refrigerate overnight.
7. Bake the Bread: Preheat your oven to 475°F (245°C) with a Dutch oven inside. Carefully transfer the dough to the Dutch oven. Score the top with a sharp knife. Cover and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes, or until the crust is deep golden brown.
8. Cool and Serve: Let the bread cool completely on a wire rack before slicing. Enjoy with your favorite spreads, soups, or as-is!

Tips for Garlic Herb Sourdough

• Use freshly roasted garlic for the best flavor.
• Ensure your sourdough starter is active and bubbly for a successful rise.
• Don’t skip the overnight proofing—it enhances flavor and texture.

Substitutions and Variations

• Replace fresh herbs with dried herbs (use half the amount).
• Add grated Parmesan or shredded cheddar for a cheesy twist.
• Swap olive oil for butter in the garlic mixture for a richer flavor.

Make a Healthier Version

• Use a mix of whole wheat and bread flour for added fiber.
• Reduce the salt slightly if needed.
• Add seeds like flax or sunflower for extra nutrients.

Closing for Garlic Herb Sourdough

And there you have it! This Garlic Herb Sourdough combines the tangy flavor of traditional sourdough with the savory goodness of roasted garlic and fresh herbs. Whether you’re enjoying it as part of a meal or on its own, this bread is sure to elevate any occasion. Don’t forget to share your creations and explore more of our artisan bread recipes. Happy baking!

Frequently Asked Questions for Garlic Herb Sourdough

1. Can I make this without a sourdough starter? Yes! Substitute the starter with 1 tsp instant yeast and adjust the hydration as needed.
2. What if I don’t have fresh herbs? Use 1 tbsp dried herbs instead, but reduce the amount slightly for a more balanced flavor.
3. Can I freeze the bread? Absolutely. Wrap the loaf tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before reheating.
4. How do I store leftovers? Store in a paper bag or bread box at room temperature for up to 3 days. For longer storage, freeze the bread.
5. Can I bake this without a Dutch oven? Yes, bake on a baking stone or sheet, and add a pan of water to the oven to create steam.
6. What’s the best way to slice sourdough? Use a serrated knife and let the bread cool completely before slicing.
7. Can I use garlic powder instead of fresh garlic? Yes, but fresh roasted garlic offers a deeper, more complex flavor.
8. What pairs well with this bread? Serve with soups, stews, or as a base for bruschetta or sandwiches.
9. How do I know if my starter is active? It should be bubbly and doubled in size within 4-6 hours of feeding.
10. Can I add other mix-ins? Absolutely! Sun-dried tomatoes, olives, or caramelized onions work beautifully.
11. How do I get a crispier crust? Bake with steam (using a Dutch oven or a pan of water) and let the bread cool uncovered.
12. Can I use all-purpose flour instead of bread flour? Yes, but the bread may have a slightly less chewy texture.