Garlic Herb Artisan Sourdough Bread
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.
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
Serving: 1sliceCalories: 148kcalCarbohydrates: 29gProtein: 4.9gFat: 0.9gSaturated Fat: 0.17gSodium: 325mgFiber: 1.4gSugar: 0.3g
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