Garlic Herb Sourdough Bread combines the tangy complexity of traditional sourdough with the irresistible aromatics of fresh garlic and herbs, creating a loaf that fills your kitchen with the most incredible scent while baking. This artisanal bread elevates the classic sourdough experience by incorporating roasted garlic and a carefully selected blend of fresh herbs that infuse every bite with layers of savory flavor. What makes this recipe truly special is how the long fermentation process of sourdough allows the garlic and herbs to meld seamlessly with the dough, creating depth and complexity that you simply cannot achieve with quick breads. The result is a beautifully crusty exterior that gives way to an open, chewy crumb studded with pockets of aromatic herbs and sweet, mellow garlic. Whether you’re an experienced sourdough baker or ready to take your bread-making skills to the next level, this Garlic Herb Sourdough delivers bakery-quality results that make every slice a celebration of flavor and craftsmanship.
Serving Quantity: Makes 1 large loaf (serves 8-10 people)
Ingredients
For the sourdough base:
- 1 cup active sourdough starter (fed and bubbly)
- 3 cups bread flour
- 1 1/4 cups warm water
- 2 teaspoons sea salt
For the garlic herb mixture:
- 1 whole head of garlic
- 2 tablespoons olive oil
- 3 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon coarse sea salt
- 1/2 teaspoon black pepper
For finishing:
- Extra olive oil for brushing
- Flaky sea salt for sprinkling
Equipment Needed
You’ll need a large mixing bowl, a kitchen scale for accuracy, a bench scraper, a proofing basket or bowl lined with a floured towel, a Dutch oven with lid, and parchment paper. Having a spray bottle for creating steam will also help achieve a perfect crust.
Preparing the Roasted Garlic
Begin by preheating your oven to 400 degrees Fahrenheit. Cut the top off the whole head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap tightly in aluminum foil. Roast for 35-40 minutes until the cloves are golden and completely soft when pressed.
Allow the roasted garlic to cool, then squeeze the soft cloves from their skins and mash them into a smooth paste. This roasted garlic will provide sweet, mellow flavor that’s much more complex than raw garlic and won’t overpower the delicate sourdough taste.
Creating the Herb Oil Mixture
In a small bowl, combine the mashed roasted garlic with the remaining tablespoon of olive oil, chopped rosemary, thyme, oregano, sage, coarse sea salt, and black pepper. Mix thoroughly to create an aromatic paste that will be folded into the dough.
The key to distributing herbs evenly is chopping them finely and mixing them with oil first. This prevents them from clumping together and ensures every bite of bread has balanced flavor throughout.
Mixing the Initial Dough
In a large mixing bowl, combine the active sourdough starter with the warm water, stirring until well mixed. The starter should be at its peak activity, doubled in size and full of bubbles for the best rise and flavor development.
Add the bread flour and mix with a wooden spoon or your hands until a shaggy dough forms. Don’t worry about it being perfectly smooth at this stage. Cover the bowl and let it rest for 30 minutes. This autolyse period allows the flour to fully hydrate and develops better gluten structure.
Salt Integration and Initial Kneading
After the rest period, sprinkle the sea salt over the dough and work it in by pinching and folding the dough repeatedly until the salt is fully incorporated. The dough will feel more elastic and cohesive once the salt is properly mixed in.
This is also when you’ll fold in half of the garlic herb mixture, reserving the other half for later in the process. Distribute it as evenly as possible through gentle folding and stretching motions.
Bulk Fermentation and Folding
Transfer the dough to a lightly oiled bowl and begin the bulk fermentation process. Over the next 4 hours, you’ll perform a series of folds every 30 minutes for the first 2 hours, then let it rest undisturbed for the remaining 2 hours.
For each fold, wet your hands to prevent sticking, reach under one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat this process three more times. These folds strengthen the dough and help distribute the herbs evenly.
Incorporating Additional Herbs
During the second fold, add the remaining garlic herb mixture to the dough, folding it in gently but thoroughly. This staged addition ensures even distribution while preventing the herbs from interfering with initial gluten development.
The dough should become noticeably stronger and more elastic with each folding session. You’ll see it become smoother and feel it becoming more supple and easier to handle.
Pre-shaping and Bench Rest
After the bulk fermentation is complete, the dough should have increased in size by about 70% and feel light and airy. Turn it out onto a lightly floured surface and gently pre-shape it into a rough round.
Let the dough rest on the counter for 20-30 minutes. This bench rest allows the gluten to relax, making the final shaping easier and helping achieve better oven spring later.
Final Shaping and Proofing
Shape the dough into a tight boule by creating surface tension. Work around the dough, pulling the edges toward the center and creating a smooth, taut surface. The seam should be on the bottom when you’re finished.
Place the shaped dough seam-side up in a proofing basket or bowl lined with a well-floured towel. Cover and refrigerate overnight, or for at least 4 hours. This cold retard develops incredible flavor while making the dough easier to score.
Preparing for Baking
About 30 minutes before baking, place your Dutch oven with the lid on in the oven and preheat to 450 degrees Fahrenheit. The pot must be thoroughly heated to create the steam necessary for a crispy crust and good oven spring.
Remove the dough from the refrigerator and turn it out onto a piece of parchment paper. The surface should feel firm but still have some give when gently pressed.
Scoring and Steam Creation
Using a sharp razor blade or lame, make one deep score across the top of the loaf, about 1/4 inch deep. This allows the bread to expand properly during baking and creates an attractive opening in the finished loaf.
Brush the surface lightly with olive oil and sprinkle with flaky sea salt. This adds flavor and creates beautiful color contrast on the finished crust.
The Baking Process
Carefully remove the hot Dutch oven from the oven and lift the bread using the parchment paper to lower it into the pot. Cover immediately with the lid to trap steam, which is crucial for crust development.
Bake covered for 30 minutes, then remove the lid and continue baking for 15-20 minutes until the crust is deep golden brown and the internal temperature reaches 205-210 degrees Fahrenheit.
Cooling and Final Results
Remove the bread from the Dutch oven immediately and cool on a wire rack for at least 1 hour before slicing. This cooling period is essential for the crumb to set properly and for the flavors to fully develop.
The finished loaf should have a crispy, golden crust that crackles as it cools, with an open, chewy crumb throughout. The garlic and herbs should be evenly distributed, providing aromatic bursts of flavor in every bite.
Slicing and Serving
When ready to serve, use a sharp serrated knife to slice the bread. The first cut should release an incredible aroma of herbs and garlic that showcases the depth of flavor achieved through the long fermentation process.
This bread is exceptional on its own, toasted with butter, or used for sandwiches and bruschetta. The complex flavors pair beautifully with soups, salads, and cheese boards.
Storage and Freshness
Store the cooled bread cut-side down on a cutting board for the first day to maintain crust crispness. For longer storage, wrap in a clean kitchen towel or paper bag. The bread will stay fresh for 3-4 days at room temperature.
For extended storage, slice and freeze portions wrapped tightly in plastic wrap. Toast frozen slices directly from the freezer for quick, fresh-tasting bread anytime.
Troubleshooting Tips
If your sourdough starter isn’t very active, the bread may not rise as much as expected. Always use starter that has doubled in size and is full of bubbles. The herbs and garlic can slow fermentation slightly, so be patient and watch for visual cues rather than relying solely on timing.
If the crust isn’t as crispy as desired, return the bread to the oven for an additional 5-10 minutes without the Dutch oven to achieve deeper browning and crispness.
Variations and Flavor Profiles
This recipe is highly adaptable to different herb combinations. Try Mediterranean herbs like basil and oregano, or go French with tarragon and chives. Sun-dried tomatoes or olives can be added along with the herbs for additional Mediterranean flair.
For a spicier version, add red pepper flakes to the herb mixture, or incorporate fresh jalapeños for heat that complements the garlic beautifully.
