Description

This Garlic Herb Sourdough Bread features a complex flavor profile enhanced by roasted garlic and fresh herbs, resulting in a crisp crust and soft interior. A perfect addition to elevate your meals.

Ingredients

Scale

100 g Active Sourdough Starter
450 g Bread Flour
50 g Whole Wheat Flour
350 g Filtered Water
10 g Fine Sea Salt
1 entire head Roasted Garlic Cloves
2 tablespoons Fresh Rosemary and Thyme

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Instructions

Mix 20g of starter with 40g of bread flour and 40g of water. Let sit for 4-6 hours until doubles and bubbly
Combine bread flour, whole wheat flour, and water in a bowl. Mix until no dry flour remains. Cover and let rest for 1 hour
Add active levain to the autolyse mixture. Dimple to incorporate. After 30 minutes, add sea salt and a splash of water, squeezing to mix
Perform four sets of 'stretch and folds' every 30 minutes. During the third set, fold in the roasted garlic and herbs
Let the dough rest until it increases in volume by about 50% with visible air bubbles
Gently tip the dough onto a floured surface. Fold edges to the center and let rest for 20 minutes
Shape the dough into a tight boule or batard and place it in a floured banneto
Cover and refrigerate for 12 to 24 hours
Preheat a Dutch oven at 500°F (260°C) for 1 hour. Transfer dough onto parchment, score, and lower into the pot. Reduce temp to 450°F (230°C)
Bake with lid for 20 minutes. Remove lid and bake for another 20-25 minutes until the crust is deep brow

Notes

Use warm water if the kitchen is cold.

Roast garlic before using to ensure it integrates seamlessly into the dough.

Avoid the refrigerator for storage; keep bread cut-side down on a wooden board for the first day.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185 kcal
Sugar: 0 g
Sodium: 320 mg
Fat: 1 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 0 mg