Garlic Herb Sourdough Bread is a delightful culinary creation that brings together the tangy flavor of sourdough with the aromatic essence of garlic and fresh herbs. As I embarked on my journey to perfect this recipe, I discovered that this bread not only elevates any meal but also carries a rich history rooted in traditional baking practices. Sourdough itself has been a staple in many cultures for centuries, cherished for its unique fermentation process that enhances both flavor and texture.
People love Garlic Herb Sourdough Bread for its irresistible combination of a crispy crust and a soft, chewy interior, infused with the savory notes of garlic and herbs. It’s the perfect accompaniment to soups, salads, or simply enjoyed on its own with a drizzle of olive oil. Plus, the convenience of making this bread at home allows you to fill your kitchen with the warm, inviting aroma of freshly baked bread. Join me as we dive into this recipe that promises to become a beloved staple in your home, just as it has in mine!
Ingredients:
- 500g bread flour
- 350ml water (room temperature)
- 100g active sourdough starter
- 10g salt
- 4 cloves garlic (minced)
- 2 tablespoons fresh rosemary (chopped)
- 2 tablespoons fresh thyme (chopped)
- Olive oil (for greasing)
- Extra flour (for dusting)
Preparing the Dough
- In a large mixing bowl, combine the 500g of bread flour and 350ml of room temperature water. Use a wooden spoon or your hands to mix until there are no dry bits of flour left. The mixture will be shaggy and sticky, which is perfectly fine.
- Add the 100g of active sourdough starter to the bowl. Mix it in thoroughly until it is fully incorporated into the dough. This will help to develop the flavor and texture of your bread.
- Once the starter is mixed in, let the dough rest for about 30 minutes. This process is called autolyse, and it helps to hydrate the flour, making the dough easier to work with later.
- After the autolyse, sprinkle the 10g of salt over the dough. Add the minced garlic, chopped rosemary, and thyme at this stage as well. Using your hands, pinch and fold the dough over itself to incorporate the salt and herbs. This may take a few minutes, but it’s important to ensure that everything is evenly distributed.
Bulk Fermentation
- Cover the bowl with a damp kitchen towel or plastic wrap to prevent the dough from drying out. Let it sit at room temperature for about 4 to 6 hours. During this time, you’ll want to perform a series of stretch and folds every 30 minutes for the first 2 hours. To do this, wet your hands to prevent sticking, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl and repeat this process until you’ve stretched and folded all four sides of the dough.
- After the bulk fermentation, the dough should have risen noticeably and have a slightly domed top. It should also have a few bubbles forming on the surface, indicating that fermentation is taking place.
Shaping the Dough
- Lightly flour your work surface and gently turn the dough out onto it. Be careful not to deflate it too much. Using your hands, shape the dough into a round ball by folding the edges into the center.
- Once you have a rough ball, flip it over so the seam side is down. Using your hands, gently cup the dough and rotate it to create tension on the surface. This will help give your bread a nice shape.
- Transfer the shaped dough to a floured proofing basket or bowl, seam side up. If you don’t have a proofing basket, you can use a regular bowl lined with a floured kitchen towel.
- Cover the dough with a damp cloth and let it proof for another 1 to 2 hours at room temperature, or you can place it in the refrigerator overnight for a slow fermentation. This will enhance the flavor and texture of the bread.
Baking the Bread
- Preheat your oven to 230°C (450°F) about 30 minutes before you plan to bake. If you have a Dutch oven, place it in the oven to preheat as well. This will create a steamy environment that helps the bread rise and develop a crispy crust.
- Once the oven is preheated, carefully remove the Dutch oven (it will be extremely hot!). Place a piece of parchment paper on a cutting board and gently flip the proofed dough onto the parchment, seam side down.
- Using a sharp knife or a bread lame, score the top of the dough with a few shallow cuts. This allows the bread to expand while baking and creates a beautiful pattern on the crust.
- Using the parchment paper, lift the dough and carefully place it into the hot Dutch oven. Cover it with the lid and return it to the oven.
- Bake the bread covered
Conclusion:
In conclusion, this Garlic Herb Sourdough Bread is an absolute must-try for anyone who loves the comforting aroma and taste of freshly baked bread. The combination of garlic and herbs elevates the classic sourdough flavor, making it a perfect accompaniment to soups, salads, or even as a standalone snack with a drizzle of olive oil. You can also experiment with different herbs like rosemary or thyme, or add in some cheese for an extra layer of flavor. I encourage you to give this recipe a go and experience the joy of baking your own bread at home. Trust me, the satisfaction of pulling a warm, crusty loaf from the oven is unparalleled. Once you’ve tried it, I’d love to hear about your experience! Share your thoughts, variations, or any tips you discovered along the way. Let’s spread the love for this Garlic Herb Sourdough Bread together! Happy baking! Print
Garlic Herb Sourdough Bread: A Flavorful Twist on Classic Baking
- Total Time: 360 minutes
- Yield: 1 loaf (approximately 800g) 1x
Description
This aromatic sourdough bread is infused with garlic, rosemary, and thyme, offering a delightful flavor that complements any meal. With a crispy crust and soft, chewy interior, it’s a must-try for bread lovers!
Ingredients
Scale- 500 g Mehl (Type 550)
- 10 g Salz
- 5 g Trockenhefe
- 350 ml Wasser
- 3 Zehen Knoblauch, gehackt
- 2 EL Olivenöl
- Frische Rosmarin
- Frische Thymian
Instructions
- Bake the bread covered for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes, or until the crust is golden brown and the internal temperature reaches about 95°C (203°F).
- Once baked, carefully remove the bread from the Dutch oven.
- Let it cool on a wire rack for at least 30 minutes before slicing to allow the crumb to set properly.
Notes
- For best results, use a kitchen scale to measure your ingredients accurately.
- Feel free to experiment with different herbs or add cheese for extra flavor.
- This bread can be stored in a paper bag at room temperature for a few days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 45-50 minutes