Garlic and herb sourdough bread

Ingredients

 For the Dough:

• 100 g active sourdough starter (100% hydration — equal parts water and flour)

• 350 g water, room temperature

• 500 g bread flour (or 400 g bread flour + 100 g whole wheat flour)

• 10 g salt

• 15 g olive oil (optional, for tenderness)

 For the Garlic & Herb Mix:

• 3–4 garlic cloves, finely minced or roasted and mashed

• 2 tbsp fresh herbs, chopped (rosemary, thyme, parsley, or a mix)

• 2 tbsp olive oil or melted butter

• Optional: pinch of crushed red pepper flakes for a little heat

Instructions

 Step 1: Mix the Dough

1. In a large bowl, whisk together starter and water until the starter is mostly dissolved.

2. Add the flour and mix until no dry bits remain. Cover and rest for 30–45 minutes (autolyse).

🧂 Step 2: Add Salt and Oil

3. Sprinkle in the salt and olive oil, and knead or pinch the dough to incorporate evenly.

4. Rest for 30 minutes.

 Step 3: Add Garlic and Herbs

5. Mix the garlic, herbs, and olive oil together.

6. During the first stretch-and-fold, spread the mixture over the dough and fold it in gently.
   (You’ll do 3–4 sets of stretch-and-folds every 30 minutes over 2 hours.)

Step 4: Bulk Fermentation

7. After the last fold, cover and let rise at room temperature (around 75°F/24°C) for 4–6 hours, or until the dough is puffy and roughly doubled in size.

 Step 5: Shape

8. Turn the dough out onto a lightly floured surface. Shape into a round (boule) or oval (batard).

9. Place seam-side up in a floured proofing basket or bowl.

 Step 6: Cold Proof

10. Cover and refrigerate for 8–16 hours (overnight). This deepens the flavor.

 Step 7: Bake

11. Preheat your oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.

12. Carefully transfer the dough onto parchment paper, score the top, and place it into the hot Dutch oven.

13. Bake covered for 20 minutes, then uncover and bake another 20–25 minutes until deep golden brown.

 Step 8: Cool

14. Cool on a wire rack for at least 1 hour before slicing (this helps the crumb set).

Tips

• Roasted garlic gives a mellow, sweet flavor — great if you don’t like raw garlic’s sharpness.

• Add a sprinkle of Parmesan or cheddar inside before folding for a cheesy version.

• Want a rustic look? Brush the crust with olive oil and herbs right after baking.