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Sliced crusty loaf of easy sourdough garlic bread with a dark golden crust

Easy Sourdough Garlic Bread

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Prep Time 30 minutes
Total Time 19 hours
Servings: 11
Course: breads
Cuisine: American / Artisan
Calories: 210
Ingredients Method Notes

Ingredients
  

  • Levain Build 4–6 hours before mixing:
  • 50 g ¼ cup active sourdough starter
  • 100 g scant ½ cup bread flour
  • 100 g scant ½ cup room-temperature water
  • Dough:
  • 450 g 3¾ cups bread flour
  • 50 g ⅓ cup + 1 Tbsp whole wheat flour
  • 325 g 1⅓ cups room-temperature water
  • 120 g ½ cup ripe levain (or active starter)
  • 10 g 2 tsp fine sea salt
  • 15 g 1 Tbsp honey (optional)
  • Garlic Butter Topping:
  • 1 large head garlic roasted
  • 85 g 6 Tbsp unsalted butter, softened
  • 3 g 1 tsp dried parsley (or 10g / 2 Tbsp fresh chopped)
  • 2 g ½ tsp dried oregano
  • 1 g ¼ tsp red pepper flakes (optional)
  • 40 g ⅓ cup grated Parmesan cheese
  • Pinch of salt

Method
 

  1. Make the Levain
  2. Mix starter, flour, and water. Cover and let ferment 4–6 hours until doubled and bubbly.
  3. Autolyse
  4. Combine flours and water. Mix until no dry flour remains. Cover and rest 45–60 minutes.
  5. Mix the Dough
  6. Add levain, salt, and honey. Knead/fold with wet hands for 6–10 minutes until smooth. Target dough temperature: 76–78°F (24–26°C).
  7. Bulk Fermentation
  8. Rest 30 minutes, then perform 5–6 stretch-and-folds every 30 minutes for the first 2.5 hours. Continue fermenting 5–7 hours total until dough has risen 60–80% and feels airy.
  9. Pre-shape & Bench Rest
  10. Fold into a loose round. Rest 25–35 minutes.
  11. Final Shape
  12. Shape into a boule or batard. Place seam-up in a floured banneton.
  13. Final Proof
  14. Proof 1–2 hours at room temperature or 8–16 hours in the refrigerator.
  15. Bake
  16. Preheat oven and Dutch oven to 450°F (232°C). Score loaf. Bake covered 20 minutes, then uncovered at 425°F (218°C) for 22–28 minutes until internal temperature reaches 205–210°F (96–99°C).
  17. Add Garlic Butter
  18. Mix roasted garlic with butter, herbs, cheese, and seasonings. Spread on loaf 5 minutes before baking ends. Return to oven to finish browning.
  19. Cool
  20. Cool completely on a wire rack for at least 2 hours before slicing.

Notes

  • For sourdough discard garlic bread: Replace levain with 180g discard + 4g instant yeast. Shorten bulk fermentation.
  • For cheesy garlic sourdough bread: Add extra Parmesan or mozzarella cubes into the dough.
  • For garlic sourdough bread sticks: Divide dough into 10–12 pieces, shape into logs, and bake on a sheet pan.
  • Store at room temperature in a cloth bag for 3–4 days or freeze sliced for up to 3 months.