Garlic and herb sourdough bread

Yield: 1 Loaf
Prep Time: 30 minutes (plus roasting garlic)
Rising/Fermentation Time: 12-16 hours
Baking Time: 45-50 minutes
Total Time: 13-17 hours
Difficulty: High (Requires an active sourdough starter and some bread-making experience)

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Ingredients

For the Roasted Garlic and Herb Mixture:

• 1 large head of garlic

• 1 teaspoon olive oil

• 2 tablespoons fresh rosemary, finely chopped

• 1 tablespoon fresh thyme, finely chopped

For the Sourdough Bread:

• 100 g active, bubbly sourdough starter

• 375 g warm water (around 80-85°F / 27-29°C)

• 450 g bread flour

• 50 g whole wheat flour

• 10 g fine sea salt

• Rice flour for dusting (optional, but recommended)

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Instructions

Part 1: Prepare the Flavor Base (Can be done ahead of time)

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes, or until the cloves are soft, golden, and deeply fragrant. Let cool completely.

2. Create the Herb Paste: Once the garlic is cool enough to handle, squeeze the soft, roasted cloves into a small bowl. Add the chopped rosemary and thyme. Mash everything together with a fork to form a coarse paste. Set aside.

Part 2: Mixing and Autolyse (Day 1, Morning/Afternoon)

Time: 9:00 AM (Example)

1. Combine Flours and Water: In a large mixing bowl, whisk together the bread flour and whole wheat flour. Add the 375g of warm water and mix with your hands or a spatula until no dry bits remain. The dough will be shaggy and sticky. This is normal.

2. Rest (Autolyse): Cover the bowl with a damp cloth or plastic wrap and let it rest for 1 hour. This process, called autolyse, allows the flour to fully hydrate, making the dough easier to work with and improving its final structure.

Part 3: Incorporating Starter and Salt (Bulk Fermentation)

Time: 10:00 AM

1. Add Starter: Add the 100g of active sourdough starter to the dough. Use wet hands to pinch and fold the dough until the starter is fully incorporated. This will take a few minutes.

2. Rest: Let the dough rest, covered, for 30 minutes.

3. Add Salt and Garlic-Herb Paste: Sprinkle the 10g of salt and add the roasted garlic and herb paste over the dough. Again, with wet hands, pinch and fold the dough to incorporate the salt and herbs evenly. You will feel the dough tighten as the salt is incorporated.

Part 4: Bulk Fermentation and Coil Folds

Time: 10:30 AM – 3:30 PM (Approx. 5 hours, but time is variable)

This is the most critical phase for developing strength and flavor. The dough will rise and become airy.

1. Coil Folds: Over the next 4-5 hours, you will perform a series of “coil folds.” Every 30 minutes for the first 2-3 hours, perform a set of folds. To do a coil fold, wet your hands, slide them under the center of the dough, lift it straight up, and let the ends coil underneath as you place it back down. Turn the bowl 90 degrees and repeat. You’ll do this 4 times per set (North, South, East, West).

2. Monitor Growth: The dough is ready for the next stage when it has increased in volume by about 30-50%, looks smooth and domed, and has a few bubbles on the surface. The exact time will depend on the strength of your starter and the temperature of your kitchen.

Part 5: Shaping and Cold Proof

Time: 3:30 PM

1. Pre-shape: Gently turn the dough out onto a lightly floured surface. Using a bench scraper, shape it into a loose round. Let it rest on the counter for 20-30 minutes, uncovered (this is the “bench rest”).

2. Final Shape: Lightly flour the top of the dough. Gently flip it over so the smooth top is now on the counter. Shape it into a tight boule (round) or batard (oval). To build tension, pull the bottom of the dough towards you and fold it over the center, then repeat with the left and right sides, and finally from the top. Roll it over so the seam side is down.

3. Transfer to Banneton: Generously dust a proofing basket (banneton) with a 50/50 mix of rice flour and all-purpose flour. Rice flour prevents sticking beautifully. Place the shaped dough into the banneton, seam-side up.

4. Cold Proof: Cover the banneton with a plastic bag and place it in the refrigerator for 12-16 hours (overnight). This slow, cold fermentation develops the classic sourdough tang and improves the oven spring.

Part 6: Baking (Day 2, Morning)

Time: 7:00 AM (Example)

1. Preheat Oven: Place your Dutch oven (with the lid on) into your oven and preheat to 500°F (260°C) for at least 45-60 minutes. The Dutch oven is non-negotiable for a professional-quality crust.

2. Score the Dough: Carefully remove the banneton from the fridge. Place a piece of parchment paper over the top and flip the banneton to turn the dough out onto the parchment. Using a lame or sharp razor blade, score the top of the dough with one confident, swift slash about ½-inch deep. This allows the steam to escape and the bread to expand beautifully.

3. Bake: Carefully remove the preheated Dutch oven from your oven. Take off the lid. Using the parchment paper as a sling, lower the dough into the scorching-hot Dutch oven.

4. Bake Covered: Place the lid back on and bake for 20 minutes. This traps steam, creating a crisp, blistered crust.

5. Bake Uncovered: Reduce the oven temperature to 450°F (230°C). Remove the lid and continue baking for another 25-30 minutes, or until the crust is a deep, golden brown.

6. Cool: Remove the bread from the Dutch oven and place it on a wire cooling rack. It will sound hollow when tapped on the bottom. This is crucial: Let the bread cool completely for at least 3-4 hours before slicing. The internal structure is still setting, and cutting it warm will result in a gummy crumb.

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Nutrition Information

(Approximate, per slice based on 12 slices per loaf)

• Calories: 175 kcal

• Total Carbohydrates: 35 g

• Dietary Fiber: 2 g

• Sugars: 0.5 g

• Protein: 6 g

• Total Fat: 1 g

• Saturated Fat: 0 g

• Sodium: 325 mg

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Baker’s Notes: The key to great sourdough is learning to read your dough, not just watching the clock. If your kitchen is cold, bulk fermentation may take longer. If it’s warm, it may go faster. The garlic and herbs can be customized—try adding sun-dried tomatoes or a sprinkle of Parmesan cheese into the folds for a different twist. Happy baking