Garlic and Herb Sourdough Bread: This rustic garlic and herb sourdough loaf is loaded with flavor perfect with soups, sandwiches, or simply toasted with butter.
This isn’t just bread. It’s a way to turn everyday ingredients into something memorable something that tells a story in every slice.
How to Make Garlic and Herb Sourdough Bread – Step by Step
Easy Method Using Your Favorite Sourdough Starter
From Mix to Bake – It’s All in the Timing
This loaf starts just like your favorite sourdough recipe but the magic happens in the mix. Once you’ve got your active starter bubbly and ready, you’re only a few steps away from bread that tastes and smells incredible.
I typically use the base method from my go-to easy sourdough bread loaf, and then fold in flavor from the start. Here’s how I do it:
Step 1: Mix Your Flour and Flavor Start with your regular sourdough mix say, 500g bread flour. Before adding water, whisk in:
- 1 tsp garlic powder
- 1 tsp dried thyme or rosemary
- Pinch of black pepper
This ensures even distribution before the hydration stage.
Step 2: Hydrate and Autolyse Add 350–375g of lukewarm water and mix until shaggy. Let it rest 30 minutes.
Step 3: Add Starter and Salt Add 100g active sourdough starter and 10g salt. Mix well.
Step 4: Bulk Fermentation + Stretch and Folds Let the dough rest in a covered bowl at room temperature for 4–5 hours. Perform stretch and folds every 30 minutes during the first 2 hours.
Step 5: Shape and Rest Shape into a boule or batard. Place into a well-floured proofing basket, seam side up. Cover and refrigerate overnight for 12–16 hours.
Step 6: Bake Preheat your oven to 475°F with your Dutch oven inside. Carefully invert dough into the hot pot. Score the top, brush lightly with olive oil, and sprinkle flaky salt and herbs if desired. Bake covered 20 minutes, then uncovered for 20–25 minutes until deep golden brown.
Let cool on a wire rack then try not to eat it all at once!
Serving & Storing
Once you’ve pulled this crusty, fragrant garlic and herb sourdough bread from the oven, the next question is: how are you going to enjoy it?
This bread is versatile cozy enough for simple butter-and-jam mornings, and bold enough to elevate weeknight dinners. My favorite way to serve it? Thick slices, lightly toasted, with a drizzle of olive oil or a slather of cultured butter. Try dipping it into this creamy tomato basil soup the herbs in the bread pick up beautifully on the soup’s richness.
Hosting a casual lunch? Make sandwiches with it! I’ve used this loaf for melty cheese stacks and even hearty protein-packed lunches like this classic tuna melt. The garlic gives the crust just enough punch to stand out, even with bold fillings.
Now let’s talk storage:
- Keep your bread wrapped in a cotton cloth or bread bag on the counter for 2–3 days.
- For longer storage, slice it and freeze the pieces in an airtight bag. They’ll toast perfectly straight from frozen.
- Avoid plastic it traps moisture and softens the crust too quickly.
Want a next-day idea? Turn leftover slices into garlic toast or even croutons. Just like I did with this pull-apart garlic bread, brushing olive oil and herbs on already-flavored sourdough creates an upgraded version of garlic bread that’s impossible to resist.
Planning to share? This loaf makes a wonderful edible gift wrap it in parchment and twine, and include a small pot of herbed butter or soft cheese. Rustic charm in every bite.
- Total Time: 13 hours
- Yield: 1 loaf 1x
- Diet: Vegetarian
- Prep Time: 12 hrs (overnight proof)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Rustic
Ingredients
- 500g bread flour
- 1 tsp garlic powder
- 1 tsp dried thyme or rosemary
- Pinch of black pepper
- 100g active sourdough starter
- 350–375g water
- 10g salt
- Optional: Olive oil and flaky salt for crust
Instructions
1. Mix flour, garlic powder, herbs, and pepper.
2. Add water and mix until shaggy. Let rest 30 minutes.
3. Add sourdough starter and salt. Mix well.
4. Let rise for 4–5 hours with 3-4 stretch and folds.
5. Shape, place in proofing basket, and refrigerate overnight.
6. Preheat Dutch oven to 475°F. Invert dough into hot pot.
7. Score, brush with olive oil, sprinkle salt/herbs.
8. Bake 20 min covered, then 20–25 min uncovered.
9. Cool on wire rack before slicing.
Notes
Use garlic powder for even flavor and no bitterness. Thyme or rosemary both work well—use what you have. Brush with olive oil before baking for golden crust.
Nutritons
Serving Size: 1 slice
Calories: 150
Sugar: 0.5g
Sodium: 210mg
Fat: 1.5g
Saturated Fat: 0.3g
Unsaturated Fat: 1.2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg
