Sourdough herb bread is an irresistible recipe for homemade baking enthusiasts. This bread combines a crispy crust with the irresistible aroma of fresh herbs and roasted garlic. If you are looking for a way to impress your family and friends with an artisanal bread full of flavor and texture, this recipe is perfect for you. Sourdough herb bread is a great option for those who enjoy healthy, homemade food. Let’s dive into making this wonderful bread and discover all its secrets!
Ingredients for Sourdough Herb Bread:
- 3 cups (400g) bread flour
- 1 cup minus 1 tbsp (230ml) water
- ½ cup (100g) active sourdough starter
- 4 tsp (20ml) extra-virgin olive oil
- 1 ½ tsp (6g) sugar
- 2 tsp (10g) kosher salt
- 1 tbsp fresh parsley and scallions, finely chopped
- 1 tsp dried oregano
- 4 cloves roasted garlic
Instructions:
- Prepare the roasted garlic: Place the garlic cloves (in their skins) on aluminum foil, drizzle with olive oil, wrap tightly, and roast at 400°F (200°C) for 30 minutes. Let cool. Once cool, peel, mash the garlic, and mix it with the olive oil, parsley, scallions, and oregano.
- Autolyse: In a bowl, mix the water, garlic-herb oil mixture, and sugar. Gradually add the flour until the dough is homogeneous. Let it rest for 30 minutes.
- Add the starter: After the initial rest, add the sourdough starter to the dough and mix well. Cover and let rest for another 30 minutes.
- Add the salt: Incorporate the salt into the dough and mix thoroughly. Cover again and let rest for another 30 minutes.
- Strengthen the gluten: Perform a series of folds on the dough every 30 minutes, two times. Let the dough ferment at room temperature for 4 to 6 hours or until it has doubled in volume.
- Shape and refrigerate: Shape the bread into your desired form, cover with a cloth, and let rest for 10 minutes. Place in a bowl dusted with rice flour or wheat flour, cover with a plastic bag, and refrigerate for about 12 hours.
- Bake: Preheat the oven to 355°F (180°C). Transfer the bread to a baking sheet lined with parchment paper. Score the surface with a bread lame or sharp knife. Bake at 355°F (180°C) for 20 minutes, then increase to 450°F (230°C) and bake for another 20 minutes. Let cool for 10 minutes before serving.
Pro Tips:
For a perfect, crispy crust on your sourdough herb bread, place a pan with boiling water on the bottom rack of the oven during the first 20 minutes of baking. This steam helps form a golden, crunchy crust, giving your bread a professional look. After 20 minutes, remove the water pan and continue baking as instructed. Using a well-fed, active sourdough starter is also vital for proper fermentation and a light, airy crumb. Maintaining the right room temperature is crucial—too cold can slow down growth, while too hot can accelerate it too much. Patience is the key to good artisanal bread; don’t rush the rest periods. Use high-quality flour for the best flavor and nutrition, and always use a serrated knife for clean slices.
Prep & Bake Times:
- Initial Prep: 1 hour
- Fermentation: 4–6 hours + 12 hours cold proof
- Baking: 40 minutes
- Total Time: ~18 hours
Yield:
Serves approximately 8.
Why Sourdough?
Sourdough fermentation, or wild yeast fermentation, is an ancient technique that uses naturally occurring yeasts and bacteria. This method predates commercial yeast by thousands of years. It doesn’t just provide complex flavor; it increases nutritional value. Lactic acid bacteria break down gluten, often making the bread easier to digest. Furthermore, these microorganisms produce organic acids that act as natural preservatives, helping the bread last longer without additives.
Another fascinating aspect is “terroir”—just like wine, sourdough captures the environment of where it’s made. Each loaf is unique to your home. Stretching and folding the dough develops gluten gently, leading to an open, airy crumb. Steam baking is the professional secret to a crust that expands fully before setting. Try this recipe and enjoy the benefits of true artisan bread!