Garlic Herb Sourdough Bread

Hey there, my bread-loving bestie! Get ready to bake something so aromatic, so crusty, and so downright delicious that your kitchen will smell like a rustic bakery—Garlic Herb Sourdough Bread! Imagine tearing into a warm, chewy loaf with a golden crust, packed with garlicky goodness and flecks of fresh herbs that make every bite sing. I’m so pumped for you to try this—it’s a little labor of love, but oh-so-worth-it, perfect for cozy nights or impressing your crew. Trust me, you’re going to love this one—let’s get that dough rising!

Why You’ll Love Garlic Herb Sourdough Bread

This recipe isn’t just about mixing flour and water—it’s about those magical moments when you pull a steaming, crusty loaf from the oven and feel like a bread-baking rockstar. Whether you’re pairing it with soup, sharing it at a dinner party, or just nibbling it solo, this bread’s got soul. Here’s why it’s a total game-changer:

Versatile: Perfect for dipping in olive oil, slathering with butter, or turning into the ultimate sandwich—it’s a multitasker!
Budget-Friendly: Just flour, water, and a few pantry goodies—no fancy stuff needed for this artisanal vibe.
Quick and Easy: Okay, it takes time to rise, but the hands-on part is simple—beginners, you’ve got this!
Customizable: Swap the herbs or add some cheese—make it your own flavor playground!
Crowd-Pleasing: That garlicky, herby crust? It’s a universal “yum” that’ll have everyone begging for another slice!

Ingredients in Garlic Herb Sourdough Bread

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Here’s the magic of this sourdough—it’s all about basic ingredients turning into something extraordinary. Let’s break it down:

Sourdough Starter:

The bubbly, tangy heart of the loaf—gives it that classic sour kick and chewy texture.

Flour:

The sturdy base—bread flour’s best for that crusty chew, but all-purpose works too!

Water:

Simple but key—hydrates the dough and gets that rise going strong.

Garlic:

Minced or roasted, it infuses every bite with that warm, savory punch—smells like heaven!

Fresh Herbs:

Think rosemary, thyme, or parsley—chopped fine, they add earthy, aromatic vibes.

Salt:

A pinch to bring out all those flavors—makes the garlic and herbs pop!

Olive Oil:

A drizzle for the dough or brushing on top—keeps it moist and golden.

Instructions

Let’s dive into this garlicky, herby masterpiece—it’s a bit of a process, but so fun and totally doable!

Preheat Your Equipment:

When it’s time to bake, crank your oven to 450°F (230°C) with a Dutch oven inside—gets that crust nice and crispy.

Combine Ingredients:

In a big bowl, mix your active sourdough starter with water until it’s dissolved, then stir in the flour and salt. Fold in the minced garlic and chopped herbs—don’t overmix, just let it come together into a shaggy dough.

Prepare Your Cooking Vessel:

No prep yet—just let that dough rest! Cover it with a damp towel and let it sit for about an hour—this is the autolyse, letting the flour hydrate.

Assemble the Dish:

After resting, give the dough a few gentle folds every 30 minutes for 2-3 hours—builds that structure! Shape it into a round loaf, then let it rise in a floured banneton or bowl for another 3-4 hours (or overnight in the fridge for extra flavor).

Cook to Perfection:

Carefully transfer the dough to your hot Dutch oven—score the top with a sharp knife for that artisanal look! Bake covered for 20 minutes, then uncover and bake 20-25 more, until it’s deep golden and sounds hollow when tapped. Your kitchen’s about to smell insane!

Finishing Touches:

Pull it out and let it cool on a wire rack for at least an hour—hard to wait, but it finishes cooking inside and keeps that crust perfect.

Serve and Enjoy:

Slice it up warm and dive in—that crusty, garlicky goodness is calling your name!

Nutrition Facts

Servings: 12
Calories per serving: 160

Preparation Time

Prep Time: 20 minutes (active)
Cook Time: 45 minutes
Total Time: 8-12 hours (including rising)

How to Serve Garlic Herb Sourdough Bread

This bread is a star all on its own, but a few pairings can make it even better—here’s how to enjoy it:

Fresh Salads: Pair with a crisp arugula salad—those peppery greens love the garlicky vibes!
Crusty Bread: Well, it is the crusty bread—just tear off a hunk and dip it in olive oil and balsamic!
Creamy Accompaniments: Slather with garlic butter or a soft cheese like brie—oh, yes, please!
Vegetable Sides: Serve with roasted veggies or a hearty soup—perfect for dunking!
As a Standalone: Warm slices with a sprinkle of sea salt—it’s pure, rustic perfection.
Presentation tip: Set it whole on a wooden board with a bread knife—looks straight out of a bakery!

Additional Tips

Here’s how to make this sourdough your own and nail it every time:

Prep Ahead: Feed your starter the night before so it’s bubbly and ready—timing’s everything!
Spice It Up: Add a pinch of red pepper flakes or some grated Parmesan in the dough—yum!
Dietary Adjustments: Use a gluten-free starter and flour blend if needed—still crusty and delish!
Storage Tips: Keep it in a bread bag or wrapped in a towel for up to 3 days—re-crisp in the oven if needed.
Double the Batch: Make two loaves—one to eat, one to gift (or hoard for later)!

FAQ Section

Q1: Can I substitute fresh herbs with dried?
A1: Yep! Use about a third of the amount—dried packs a punch, so it’ll still be herby and awesome!

Q2: Can I make this dough ahead of time?
A2: Totally! Let it rise in the fridge overnight after shaping—bake it fresh in the morning!

Q3: How do I store leftovers?
A3: Wrap it in a towel or bag at room temp for 3 days—freeze slices for up to 2 months if you’ve got extra!

Q4: Can I freeze this dish?
A4: You bet! Freeze the baked loaf whole or sliced—thaw at room temp and reheat at 350°F for 10 minutes.

Q5: What’s the best way to reheat this dish?
A5: Pop it in the oven at 350°F for 10-15 minutes—keeps that crust crispy and the inside soft!

Q6: Can I double the recipe?
A6: For sure—double up and bake two loaves, just use separate Dutch ovens or bake in batches!

Q7: Can I use roasted garlic instead?
A7: Oh, yeah! Roast it first and mash it in—adds a sweet, mellow garlic vibe that’s killer!

Q8: What if I don’t have a Dutch oven?
A8: No stress—use a baking sheet with a steam tray (like a pan of water) underneath—still crusty!

Q9: Can I add cheese to the dough?
A9: Totally! Fold in some shredded cheddar or Asiago—cheesy, garlicky heaven!

Q10: How do I know it’s done?
A10: It’ll be deep golden and sound hollow when tapped—about 40-45 minutes total!

Conclusion

There you have it, my friend—Garlic Herb Sourdough Bread that’s crusty, chewy, and packed with flavor! This loaf is all about turning simple ingredients into a bakery-worthy masterpiece, with that garlicky, herby aroma that’ll have everyone hovering around the oven. Whether you’re tearing into it with soup, sharing it with pals, or just savoring a slice solo, it’s a guaranteed mood-lifter. So grab that starter, roll up your sleeves, and let’s bake some magic—you’ve got this, and it’s gonna be epic!

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