Herb Sourdough

Instructions

1. 1

   Combine sourdough starter, warm water, and bread flour in a large bowl. Mix until a shaggy dough forms, then let rest for 30 minutes to allow the flour to fully hydrate.

   Tip: This resting period, called autolyse, improves dough development and flavor.

2. 2

   Add sea salt, minced garlic, and half of the mixed fresh herbs to the dough. Using wet hands, incorporate everything with a series of folds, turning and stretching the dough in the bowl for about 8 minutes until it becomes smooth and elastic.

   Tip: Keep your hands slightly wet to prevent sticking while folding.

3. 3

   Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it bulk ferment at room temperature for 4-5 hours. Perform a set of stretches and folds every 30 minutes for the first 2 hours to build strength.

   Tip: The dough should increase in volume by about 50% and show visible bubbles when ready.

4. 4

   Turn the dough onto a lightly floured work surface and gently shape it into a round boule, being careful not to deflate the gas pockets. Toss the remaining fresh herbs with olive oil and cracked pepper, then sprinkle onto the dough surface while shaping.

   Tip: A gentle hand is key—aggressive shaping will release the gas you've built up.

5. 5

   Place the shaped dough seam-side up in a flour-dusted banneton or bowl lined with a kitchen towel. Cover and refrigerate overnight, or for at least 8 hours, for cold fermentation which develops deeper flavor.

   Tip: Cold fermentation also makes the dough easier to score and bake.

6. 6

   Preheat your oven to 450°C with a Dutch oven inside for 45 minutes. Carefully turn the cold dough out onto parchment paper and score the top with a sharp knife or lame in a decorative pattern.

   Tip: A bold score helps the bread expand evenly and creates an attractive final crust.

7. 7

   Transfer the dough on parchment into the hot Dutch oven, cover with the lid, and bake for 25 minutes. Remove the lid and bake for another 20-25 minutes until the crust is deep golden brown.

   Tip: The covered phase creates steam which yields a crispy, blistered crust.

8. 8

   Remove from the oven and cool on a wire rack for at least 30 minutes before slicing. This allows the interior to finish setting and makes slicing cleaner.

   Tip: Cutting into warm bread can make it gummy—patience rewards you with perfect slices.