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This Garlic Herb Artisan Sourdough Loaf is a crusty, golden bread with a soft, flavorful crumb infused with roasted garlic and fresh herbs—perfect for elevating any meal from simple soups to hearty dinners.
Garlic Herb Artisan Sourdough Bread
(From One Bread-Loving Mom to Another)
There’s a certain calm that settles over our house when a loaf of sourdough is cooling on the counter.
After a lot of trial runs (many happy buttered taste-tests and a few “learning loaves”), this Garlic Herb Artisan Sourdough recipe is the one I keep coming back to.
It’s the kind of bread that makes simple dinners feel special, think soup night, roasted chicken, or just slices with soft butter and flaky salt.
The crust sings when you tap it, the crumb is tender and aromatic, and the roasted garlic and herbs make the whole kitchen smell like a cozy café.
Why This Garlic Herb Artisan Sourdough Bread Loaf Works
This Garlic Herb Artisan Sourdough Bread recipe balances flavor, texture, and mom-level practicality.
It uses a straightforward schedule, relies on a strong but not fussy starter, and bakes beautifully in a Dutch oven.
The hydration is moderate to keep the crumb soft (great for kids) while still giving you that artisan look and feel.
Roasted garlic brings sweetness and depth, while the herbs (rosemary + thyme are my favorites) add a savory warmth that fits everything from breakfast eggs to dinner plates.
Equipment You’ll Need
To make these Garlic Herb Artisan Sourdough Bread, you’ll need the following kitchen tools:
Key Factors for a Delicious Garlic Herb Artisan Sourdough Loaf
Strong, Active Starter: A lively 100% hydration starter (bubbly, doubled, and passes the float test) gives you lift and flavor without relying on commercial yeast.
Roasted (Not Raw) Garlic: Roasting removes harshness and moisture variability, giving you sweet, mellow garlic pockets instead of wet spots that can weigh down the crumb.
Gentle Gluten Development: Allow the flour and water to rest after mixing just flour and water (about 30 minutes). It lets the flour hydrate, gluten start to form, and enzymes develop flavor before adding starter and salt, this is called an autolyse. Using proper stretch-and-folds build strength without aggressive kneading, which keeps the crumb open and tender.
Proper Fermentation: Watch dough cues over the clock—aim for a 50% rise, a domed surface, and a light, jiggly feel.
Steamy, Hot Bake: A preheated Dutch oven traps steam for maximum oven spring and a thin, crisp crust.
Common Mistakes to Avoid when baking a Garlic Herb Artisan Sourdough Loaf
Overloading Add-Ins: Too much garlic or herbs (or adding them too early) can tear gluten or create dense patches. Fold them in after the first set of stretch-and-folds, and keep amounts measured.
Under/Overproofing: Cutting bulk short leads to tight crumb; overproofing collapses structure. Use visual cues, not just time.
Skipping the Rest Periods: Rushing the process, especially autolyse and bench rest, can cause tearing during shaping and a flatter loaf.
Cutting While Hot: It’s tempting (I know!), but slice too early when the internal structure of the bread is still delicate and hot will cause it to collapse and release steam too quickly, leading to a drier loaf later on. Let it cool at least 1 hour.
Four Tips to Make It Easy and Delicious
Schedule Smart:
- 9pm – Feed Sourdough Starter
- *THE NEXT MORNING*
- 8am – Make Dough (allow to sit for 30-60 minutes before starting stretch and folds)
- 9am – start stretch & folds (perform 4-6 S&F over the course of 2 hours)
- 11am – Cover and let dough proof at room temp for 8-10 hours until it has increased 50%.
- Depending on how warm the temperature is in your house will depend on how long it will take to rise until it’s 50% bigger
- 8pm – Fold & Shape dough, refrigerate
- *THE NEXT MORNING*
- 8am – Preheat oven, score, and bake.
Use Rice Flour for Dusting: Dust your banneton with a 50/50 rice flour–all-purpose mix for a clean release and pretty pattern.
Tuck in the Garlic: Lightly press larger garlic pieces into the dough surface during lamination to avoid clumps.
Mind the Temperature: Dough likes 75–80°F (24–27°C). If your kitchen is cool, use your (off) oven with the light on or a warm spot on top of the fridge.
Flavor + Softness + Why Stretch-and-Folds Matter
This Garlic Herb Artisan Sourdough loaf tastes like comfort: buttery roasted garlic, piney rosemary, and earthy thyme laced through a mildly tangy crumb. For a softer interior that doesn’t go hard quickly, keep hydration moderate, avoid overbaking (pull at 208–212°F internal), and cool completely before storing in a bread bag or beeswax wrap at room temp. Skip the fridge, it dries bread.
Freeze slices if you won’t finish within 2–3 days.
Stretch-and-folds are the quiet heroes here. They build structure for your Garlic Herb Artisan Sourdough loaf without toughening the dough, trapping tiny gas bubbles that become those beautiful, tender holes. They also help evenly distribute garlic and herbs without tearing.
How to Perform Stretch-and-Folds (Step by Step)
- Wet Your Hand: Prevents sticking and keeps handling gentle.
- Grab an Edge: Slide fingers under one side of the dough, stretch it up 6–8 inches.
- Fold Over: Lay it across the dough to the opposite side.
- Rotate the Bowl: Turn 90 degrees and repeat. Do this 4–6 times for one “set.”
- Rest: Cover and rest 20–30 minutes between sets to let gluten relax.
- Repeat: Typically 3 sets in the first 90 minutes of bulk is perfect.
Watch this YouTube video for further details:
Ingredients (by weight first for accuracy)
- 450 g bread flour (about 3 ¾ cups)
- 50 g whole wheat flour (about ⅓ cup)
- 350 g water, room temp (about 1 ½ cups)
- 100 g active sourdough starter, 100% hydration (about ½ cup)
- 10 g fine sea salt (about 1 ¾ tsp)
- 1 head roasted garlic, cooled and cloves squeezed out (about 50–60 g)
- Can also use dried garlic powder if you don’t want to roast the garlic
- 2–3 Tbsp chopped fresh or dried herbs (rosemary, dill, thyme, parsley, chives, & basil are all great options)
- Optional: 1 tsp olive oil (adds a touch of tenderness; optional for purists)
Note: Cup measures are approximate; sourdough loves a scale.
Step-by-Step Instructions to make the Garlic Herb Artisan Sourdough
Roast the Garlic (Ahead):
Slice the top off a whole head of garlic, drizzle lightly with oil, wrap in foil, and roast at 400°F (205°C) for 35–40 minutes until soft and golden. Cool completely.
Autolyse (30–60 minutes):
In a large bowl, mix 450 g bread flour, 50 g whole wheat flour, and 320 g of the water (reserve 30 g). Stir until shaggy. Cover and rest 30–60 minutes.
Mix & Add Starter:
Add 100 g active starter and the remaining 30 g water. Squish through with your hand to combine. Rest 20 minutes.
Add Salt (and Olive Oil if using):
Sprinkle 10 g salt over the dough (and 1 tsp olive oil if using). Pinch and fold until incorporated.
Bulk Fermentation with Stretch-and-Folds (3–5 hours total):
- Set 1 (after 30 min): Perform 4–6 stretch-and-folds.
- Set 2 (after 30 min): Repeat; then gently laminate the dough on a lightly damp counter and add roasted garlic + herbs in an even layer. Fold dough over itself to encase add-ins.
- Set 3 (after 30 min): Another round of stretch-and-folds to reinforce structure.
- Cover and let dough proof at room temp for 8-10 hours until it has increased 50%, should be softly domed, and jiggly.
Pre-Shape & Bench Rest (20–30 min):
Turn dough onto a lightly floured surface. Pre-shape into a round, cover, and rest 20–30 minutes.
Final Shape:
Shape into a tight boule. Place seam-side up in a well-dusted bread banneton (50/50 rice flour and AP). Cover.
Cold Proof (12–16 hours):
Refrigerate the shaped dough overnight. This improves flavor, allows the bread to ferment, makes scoring easier, and helps you bake when it fits your schedule.
Preheat & Bake:
Place Dutch oven in your oven and preheat to 500°F (260°C) for at least 30 minutes.
- Turn dough out onto parchment paper and score (a long ear score works well).
- Load into the hot Dutch oven, cover, and reduce oven to 450°F (232°C).
- Add 3-4 ice cubes into the dutch oven, not touching the dough, but in between the parchment paper and the dutch oven.
- Bake 20 minutes covered, then 20–25 minutes uncovered until deep golden brown and an internal temp of 208–212°F (97–100°C).
Cool Completely:
Transfer to a rack and cool at least 1 hour before slicing. Store at room temperature in a bread bag/box; freeze slices for longer storage.
FAQ: Garlic Herb Artisan Sourdough Loaf
Can I use all-purpose flour instead of bread flour?
Yes, but reduce water slightly (start with 10–20 g less) since AP absorbs less. Expect a slightly softer structure.
Dried vs. fresh herbs—what’s best?
Fresh herbs shine here. If using dried, use about ⅓ the amount (they’re stronger). Rub them between fingers to release oils.
How do I know bulk fermentation is done?
Look for a ~50% rise, domed surface, visible bubbles at the edges, and a gentle jiggle when you shake the bowl.
My crust is too thick/hard. Help!
Try baking covered a bit longer (for more steam), and shorten the uncovered time. Check internal temp early. Store properly, never in the fridge.
Can I add cheese or more garlic?
You can, but add-ins weigh down dough. Keep cheese to 40–60 g shredded and press add-ins in during lamination for even distribution.
What if my kitchen is cold?
Warm your dough in a switched-off oven with just the light on, or use a proofing box. Fermentation will simply take longer, watch the dough, not the clock.
Can I make this loaf same-day?
Yes: shorten the cold proof to 2–4 hours, or skip it and proof at room temp until puffy. Flavor and scoring are best with an overnight fridge rest, though.
How do I get a more open crumb?
Use gentle handling, full fermentation, proper hydration, and confident scoring. Don’t overwork after adding garlic and herbs.
Final Mom Notes
This Garlic Herb Artisan Sourdough loaf is unfussy, dependable, and deeply flavorful—exactly what I want in a weekly bake.
If dinner is a pot of soup and a salad, this bread makes it feel complete. If breakfast is scrambled eggs, a toasted slice with butter and salt is perfect.
And if you’ve got a busy week, slice and freeze; the toaster brings it right back to life.
Garlic Herb Artisan Sourdough Bread
Ingredients
- 450 g bread flour about 3 ¾ cups
- 50 g whole wheat flour about ⅓ cup
- 350 g water room temp (about 1 ½ cups)
- 100 g active sourdough starter 100% hydration (about ½ cup)
- 10 g fine sea salt about 1 ¾ tsp
- 1 head roasted garlic cooled and cloves squeezed out (about 50–60 g)
- Can also use dried garlic powder if you don’t want to roast the garlic
- 2-3 Tbsp chopped fresh or dried herbs rosemary, dill, thyme, parsley, chives, & basil are all great options
- Optional: 1 tsp olive oil adds a touch of tenderness; optional for purists
Instructions
Roast the Garlic (Ahead): Unless using garlic powder
- Slice the top off a whole head of garlic, drizzle lightly with oil, wrap in foil, and roast at 400°F (205°C) for 35–40 minutes until soft and golden. Cool completely.
Hydration Rest (30–60 minutes):
- In a large bowl, mix 450 g bread flour, 50 g whole wheat flour, and 320 g of the water (reserve 30 g). Stir until shaggy. Cover and rest 30–60 minutes.
Mix & Add Starter:
- Add 100 g active starter and the remaining 30 g water. Squish through with your hand to combine. Rest 20 minutes.
- Sprinkle 10 g salt over the dough (and 1 tsp olive oil if using). Pinch and fold until incorporated.
Bulk Fermentation with Stretch-and-Folds (3–5 hours total):
- Set 1 (after 30 min): Perform 4–6 stretch-and-folds.
- Set 2 (after 30 min): Repeat; then gently laminate the dough on a lightly damp counter and add roasted garlic + herbs in an even layer. Fold dough over itself to encase add-ins.
- Set 3 (after 30 min): Another round of stretch-and-folds to reinforce structure.
- Cover and let dough proof at room temp for 8-10 hours until it has increased 50%, should be softly domed, and jiggly.
Pre-Shape & Bench Rest (20–30 min):
- Turn dough onto a lightly floured surface. Pre-shape into a round, cover, and rest 20–30 minutes.
Final Shape:
- Shape into a tight boule. Place seam-side up in a well-dusted bread banneton (50/50 rice flour and AP). Cover.
Cold Proof (12–16 hours):
- Refrigerate the shaped dough overnight. This improves flavor, allows the bread to ferment, makes scoring easier, and helps you bake when it fits your schedule.
Preheat & Bake:
- Place Dutch oven in your oven and preheat to 500°F (260°C) for at least 30 minutes.
- Turn dough out onto parchment paper and score (a long ear score works well).
- Load into the hot Dutch oven, cover, and reduce oven to 450°F (232°C).
- Add 3-4 ice cubes into the dutch oven, not touching the dough, but in between the parchment paper and the dutch oven.
- Bake 20 minutes covered, then 20–25 minutes uncovered until deep golden brown and an internal temp of 208–212°F (97–100°C).
Cool Completely:
- Transfer to a rack and cool at least 1 hour before slicing. Store at room temperature in a bread bag/box; freeze slices for longer storage.
Notes
- Make sure to read the FAQ section above in the blog post to help you with any potential questions regarding making a Garlic Herb Artisan Sourdough Loaf
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
