Garlich and Herb Sourdough Artisan Bread

overhead of sourdough garlic herb loaf of bread

4.25 from 4 votes

Garlich and Herb Sourdough Artisan Bread

Incredibly delicious, this garlic herb sourdough loaf is one of the most flavorful sourdough loaves. Perfect for toast or as a side for most any meal!

Course Side Dish

Cuisine American

Keyword Bread, Easy Sourdough Recipe, Fresh Herbs, Garlic, Garlic and Herb Sourdough Bread, sourdough artisan bread, Sourdough Bread, Sourdough Recipes

Prep Time 5

Cook Time 35

Servings slices

Calories 164.2kcal

Author Mary Rose

Equipment

1 Dutch Oven
1 Banneton Basket

Ingredients

325 grams water
100 grams sourdough starter active/mature
500 grams flour
2 tsp salt
6 cloves fresh garlic
2 tbsp fresh herbs or 2 tsp dried herbs

Instructions

In a large bowl, add the water and sourdough starter. Mix until cloudy.
Add the flour and mix slightly. Add the salt.
Mix until a shaggy dough forms. Cover with plastic wrap and let rest for 1 hour.
In the meantime, chop your herbs and garlic.
After an hour, it's time to start stretching and folding the dough.
On the first stretch and fold, take the bread dough out of the ball and place on your work surface.
Spread the dough out into a rectangle and pour the herbs and garlic on top of the dough.
Starting at a corner of the dough, pull up and over into the center all the way around the dough.
Lightly knead the dough until you can see the herbs on the surface of the dough.
Place back in the bowl and let rest for 30 minutes.
To perform each stretch and fold, pull up on a corner of the dough and lay it over the center of the dough.
Do this all the way around the bowl by turning it a quarter turn in between each stretch and fold over of the dough.
Cover and let rest 30 minutes. I prefer to do 4-6 sets of stretch and folds with my artisan bread.
Once you have performed 4-6 stretch and folds, cover the dough and let the dough rise for 4-8 hours.
After the dough has risen for 4-8 hours depending on the strength of your starter, prepare a banneton basket.
To prepare the basket, line with a linen or cotton tea towel and generously flour. Rice flour works remarkably well for this application.
Turn your dough onto your work surface smooth side or top side down.
Do a final stretch and fold to shape the dough.
Turn the dough over with the smooth side up and drag the dough ball on the table to build tension.
I prefer to do this several times to make sure the top of the dough is very tight.
Place the dough top side down into the banneton basket.
Stitch up the seam side to keep the tension on the top of the dough.
Cover with plastic wrap and place in the fridge for at least 6-8 hours or up to a few days.
The next morning, preheat a Dutch oven in the oven to 450 degrees F.
Once it is preheated, take the dough out of the fridge and turn it onto a piece of parchment paper.
Make a slash in the top of the dough with a sharp knife or razor blade.
Carefully remove the Dutch oven from the oven and remove the lid.
Move the loaf of bread to the Dutch oven and replace the lid.
Bake for 20 minutes covered.
Remove the lid and continue to bake for 15 minutes.
Allow the bread to cool on a wire rack completely before slicing.

Notes

Store in an airtight container or plastic bag on the counter for 3-4 days.

Freeze in freezer bag for up to 3 months.

Nutrition