Herb Sourdough
Prep
8 hrs
Cook
45 mins
Servings
8
Difficulty
Medium
You know, I've been making this herb sourdough for a while now and it's become my go to bread. The beauty of it is that once you get your starter going, the ingredients are probably already in your kitchen, making it incredibly budget friendly. I love using fresh rosemary, thyme, and oregano because not only do they smell amazing while baking, but herbs like rosemary are packed with antioxidants that support brain health. The long fermentation time means the sourdough is easier to digest than regular bread, and honestly, most of the work is just letting time do its thing. After that, it bakes up golden and crusty in less than an hour.
Ella x
Ingredients
- 200 mlactive sourdough starter(fed and bubbly)
- 350 mlwarm water
- 500 gbread flour
- 10 gsea salt
- 15 gfresh rosemary(finely chopped)
- 10 gfresh thyme(leaves only)
- 8 gfresh oregano(finely chopped)
- 3garlic cloves(minced)
- 15 mlolive oil
- 3 gcracked black pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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