This garlic herb sourdough bread is crusty on the outside, soft inside, and infused with fresh rosemary, thyme, and garlic for irresistible flavor.

Scale

1 cup active sourdough starter (fed and bubbly)

3 cups bread flour

1 1/4 cups warm water

1 1/2 tsp salt

3 cloves garlic, minced

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

Olive oil (for coating)

1. In a large bowl, mix starter, warm water, and flour until combined. Let rest for 30 minutes.

2. Add salt, garlic, rosemary, and thyme. Mix until well incorporated.

3. Cover and let rise 4–6 hours, folding dough every hour.

4. Shape the dough into a round and place in a floured banneton or bowl. Refrigerate overnight.

5. Preheat oven to 475°F with Dutch oven inside.

6. Place dough in Dutch oven, score the top, and bake covered for 20 minutes.

7. Uncover and bake another 20–25 minutes until golden brown.

8. Cool on a wire rack before slicing.

Use fresh herbs for the best flavor.

Add shredded cheese for a cheesy variation.

Store wrapped in towel at room temp for 2–3 days or freeze sliced.

Keywords: garlic herb sourdough bread, sourdough with rosemary, thyme sourdough loaf