Garlic & Herb Sourdough Artisan Bread

by
Jump to Recipe Print Recipe

This Garlic & Herb Sourdough Artisan Bread is the loaf that makes your kitchen smell unreal. It bakes up with a crackly crust, soft chewy crumb, and bold savory flavor from fresh garlic and herbs. The method is beginner-friendly: mix, stretch-and-fold a few times, let it rise, then cold-proof overnight for the best texture and easy scoring. It’s perfect for toast, soups, pasta nights, or turning into the most flavorful grilled cheese ever. If you’re searching for an easy sourdough artisan bread with a guaranteed “wow” factor, this garlic herb version is the one you’ll bake on repeat.

table of contents

Time Breakdown

  • Prep Time (active): 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 16–20 hours (includes rise + overnight chill)
  • Servings: 12 slices

Ingredients List

  • 325 g water
  • 100 g active sourdough starter (bubbly and recently fed)
  • 500 g bread flour or all-purpose flour
  • 2 tsp fine salt
  • 6 cloves garlic, very finely minced (or microplaned)
  • 2 tbsp fresh chopped herbs (rosemary, parsley, thyme, chives) or 2 tsp dried Italian herbs

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large mixing bowl
  • Dough whisk or spoon
  • Bench scraper (helpful)
  • Banneton basket (or bowl + floured towel)
  • Parchment paper
  • Dutch oven with lid
  • Sharp knife or bread lame
  • Wire rack (cooling)

Step-by-Step Beginner-Friendly Instructions

  1. Mix the dough: In a large bowl, stir water + sourdough starter until cloudy. Add flour and mix until shaggy. Sprinkle in salt and mix until no dry flour remains.
  2. Rest: Cover and let rest 60 minutes (this hydrates flour so dough feels smoother).
  3. Add garlic + herbs: Spread dough into a rough rectangle on the counter. Sprinkle garlic and herbs evenly over the top. Fold dough over itself to trap the mix-ins, then return to bowl. 🌿
  4. Stretch & fold sets: Every 30 minutes, do a stretch-and-fold (grab one edge, pull up, fold over center; rotate and repeat 4 times). Do 4–6 sets total.
    • Tip: While it rests, clean up and prep your proofing basket. 😊
  5. Bulk rise: Cover and let rise 4–8 hours at room temp until puffy and about 50–75% larger (time depends on starter strength and room warmth).
  6. Shape: Turn dough out, gently shape into a tight round. Let it sit 10 minutes, then tighten again by dragging the dough toward you to build surface tension.
  7. Cold proof: Place dough seam-side up in a well-floured banneton. Cover and refrigerate 8–24 hours.
  8. Preheat: Put Dutch oven in oven and preheat to 450°F (232°C) for 30 minutes.
  9. Score + bake: Flip dough onto parchment, score the top. Carefully place into hot Dutch oven.
    • Bake 20 minutes covered 🔥
    • Bake 15 minutes uncovered until deep golden brown
  10. Cool: Cool completely on a wire rack before slicing (this sets the crumb). 🥖✨

Pro Tips

  • Garlic control: Finely mince so it disappears into the crumb (big chunks can burn).
  • Herb options: Rosemary + parsley = classic; thyme + chives = lighter; dried herbs work too.
  • Rise clue: Bulk rise is done when dough looks airy and jiggly, not dense.
  • Storage: Keep cut-side down on a board or in a bag for 3–4 days. Freeze slices up to 3 months.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 slice1644.5g34.25g0.42g1.25g0.17g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Garlic & Herb Sourdough Artisan Bread

This garlic and herb sourdough artisan bread is baked in a Dutch oven for a crispy crust and chewy crumb. Infused with fresh garlic and herbs, it uses an overnight cold proof to deepen flavor and improve structure.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 20 hours
Servings: 12 slices
Course: Bread, Side
Cuisine: Artisan, European-Inspired
Calories: 164
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 325 g water
  • 100 g active sourdough starter
  • 500 g bread flour or all-purpose flour
  • 2 tsp fine salt
  • 6 cloves garlic, very finely minced
  • 2 tbsp fresh chopped herbs (or 2 tsp dried herbs)

Equipment

  • Dutch oven with lid
  • mixing bowl
  • Banneton (or bowl + floured towel)
  • Parchment paper
  • Knife or bread lame
  • wire rack

Method
 

  1. Mix water and starter until cloudy. Add flour and mix until shaggy; add salt and mix until no dry flour remains.
  2. Cover and rest 60 minutes.
  3. Spread dough into a rectangle, add garlic and herbs, fold to enclose, and return to bowl.
  4. Do 4–6 stretch-and-fold sets every 30 minutes (4 folds per set, rotating the bowl).
  5. Cover and bulk rise 4–8 hours until puffy and increased about 50–75%.
  6. Shape into a tight round. Place seam-side up into a well-floured banneton.
  7. Cover and refrigerate 8–24 hours.
  8. Preheat Dutch oven at 450°F (232°C) for 30 minutes.
  9. Flip dough onto parchment, score, and bake 20 minutes covered, then 15 minutes uncovered.
  10. Cool completely on a wire rack before slicing.

Nutrition

Calories: 164kcalCarbohydrates: 34.25gProtein: 4.5gFat: 0.42gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 260mgPotassium: 60mgFiber: 1.25gSugar: 0.17gCalcium: 6mgIron: 1.2mg

Notes

Finely mince garlic to prevent burning and ensure even flavor. Don’t rush the bulk rise — fermentation time will vary with room temperature and starter activity. Cold proofing enhances shape and taste. Slice and freeze for easy toasting later.

Tried this recipe?

Let us know how it was!

Conclusion

If you want a loaf that tastes like a restaurant bread basket at home, this Garlic & Herb Sourdough is it. Crispy crust, soft crumb, and bold flavor perfect for everyday meals and special dinners alike.