This garlic and herb sourdough bread is a tasty treat! With a crispy crust and soft, fluffy inside, it’s packed with flavor that makes your kitchen smell amazing.
Honestly, who can resist the smell of fresh bread? I love to butter a slice while it’s still warm—pure bliss! It’s perfect for sandwiches or just enjoying with olive oil. Yum!
Key Ingredients & Substitutions
Sourdough Starter: An active and bubbly starter is essential for that perfect rise and flavor. If you don’t have a starter, you can use store-bought. Just be sure to let it come to room temperature before using.
Flour: Bread flour is best because it has more protein, giving the bread a nice structure. If you’re in a pinch, all-purpose flour works too, though the texture might be slightly less chewy.
Garlic: Fresh garlic gives a strong, aromatic flavor to the bread. If you prefer a milder taste, you can use roasted garlic instead, which is sweet and soft. Garlic powder is another option but will change the overall flavor.
Herbs: Fresh herbs like parsley, rosemary, and thyme really boost the flavor. If you can’t find fresh, dried herbs can be used, but use only 1/3 of the amount since they are more concentrated.
Olive Oil: I recommend good-quality extra-virgin olive oil for its fruity notes. You can replace it with melted butter or even a different oil like avocado if you want to switch things up.
Parmesan Cheese: Adding cheese on top adds a savory touch. Grated Pecorino or nutritional yeast can work for a non-dairy option.
How Do You Achieve the Perfect Rise in Sourdough Bread?
A good rise is vital for getting that airy loaf we love. Pay attention to the fermentation and proofing stages:
- After mixing your dough, let it rest for 30 minutes. This “autolyse” helps the flour absorb water and start to develop gluten.
- During the initial rise, do a few stretch and folds. This technique strengthens the dough. Simply pull one side of the dough and fold it over itself. Repeat every 30-45 minutes.
- Proof your dough in a warm spot. If your kitchen is cool, turn on the oven for a minute and shut it off. Then place the dough inside.
The key is to let it double in size before shaping. Be patient; good things come to those who wait!
How to Make Garlic And Herb Sourdough Bread
Ingredients You’ll Need:
For the Bread:
- 500g sourdough starter (active and bubbly)
- 500g bread flour
- 350ml warm water
- 10g salt
- 4-5 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil, plus extra for brushing
- Optional: grated Parmesan cheese for topping
How Much Time Will You Need?
This delicious garlic and herb sourdough bread will take about 30 minutes to prepare, followed by a total of 6-8 hours for rising and proofing (which you can do while you go about your day). Finally, baking will take an additional 40-45 minutes. Patience will reward you with a crusty and flavorful loaf!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the active sourdough starter with warm water. Stir the mixture to loosen the starter a bit. Next, add in the bread flour and salt. Mix everything until a rough dough forms, then cover it loosely and let it rest for about 30 minutes. This is called the autolyse phase and helps develop gluten.
2. Adding Flavor:
After the rest period, add the minced garlic, chopped parsley, rosemary, thyme, and olive oil to the dough. Mix well to ensure that all the herbs and garlic are evenly distributed throughout the dough. This will give your bread that yummy, flavorful kick!
3. Kneading the Dough:
Transfer your dough to a lightly floured surface. Knead it gently for about 8-10 minutes until it is smooth and elastic. If you have a stand mixer, you can use it with a dough hook for this step, which makes it even easier.
4. First Rise:
Once kneaded, place the dough into a clean, lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise at room temperature for 4-6 hours, or until it has doubled in size. During this time, be sure to perform 3-4 sets of stretch and folds every 30-45 minutes to help strengthen the dough.
5. Shaping the Loaf:
When your dough has doubled in size, it’s time to shape it. Gently remove it from the bowl and shape it into a round loaf. Place the loaf seam-side up in a well-floured proofing basket or a bowl lined with a floured tea towel.
6. Second Rise:
Cover the shaped loaf and allow it to proof for another 2-3 hours at room temperature. Alternatively, for more flavor, you can refrigerate it overnight for slower fermentation.
7. Prepping to Bake:
Preheat your oven to 230°C (450°F) and place a baking stone or a heavy baking tray inside to heat up. To create steam while baking, place a tray of water on the bottom oven rack.
8. Scoring and Baking:
When you’re ready to bake, carefully invert the dough onto a parchment-lined baking sheet or peel. Score the top of the loaf with a sharp knife or lame to allow it to expand during baking. Brush the top lightly with olive oil and sprinkle some grated Parmesan cheese on top if you’d like.
9. Baking Time:
Place the loaf in the oven, and pour a cup of hot water into the tray to generate steam. Quickly close the oven door. Bake the bread for about 20 minutes with the steam, then carefully remove the water tray and continue to bake for another 20-25 minutes. You want the crust to be deep golden brown and crisp!
10. Cooling:
After baking, remove the bread from the oven and let it cool completely on a wire rack before slicing into it. This step is essential to let the inside finish setting up.
This garlic and herb sourdough bread offers a crusty exterior with soft pockets of flavor from the herbs and garlic inside. It’s perfect for dipping in a spicy tomato blend or serving with butter. Enjoy every bite!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for part or all of the bread flour. However, the texture might be denser, so you may want to start with a blend of 50% whole wheat and 50% bread flour for the best results.
What If My Sourdough Starter Is Not Active?
Make sure your starter is fed and bubbly before using it. If it’s not active, feed your starter and give it time to rise and become bubbly. Ideally, use it within 4-6 hours after feeding for best results.
How Should I Store Leftover Bread?
Store leftover sourdough bread in a paper bag at room temperature for 2-3 days. For longer storage, wrap it in plastic wrap or foil and place it in a freezer bag – it can last up to 3 months in the freezer. Just be sure to let it come to room temperature before slicing if frozen!
Can I Add Other Herbs or Ingredients?
Absolutely! Feel free to experiment with other herbs like basil or oregano. You can also add ingredients like sun-dried tomatoes or olives for extra flavor. Just keep in mind that adding more ingredients may affect the hydration of the dough, so adjust water accordingly.
