Can you put fresh garlic in sourdough bread?

Yes, but with care! Fresh garlic is powerful and can affect fermentation if added too early. For garlic herb sourdough , it’s best to lightly sauté or roast fresh garlic before folding it into your dough during the lamination or second fold. This keeps the flavor mellow and the crumb smooth, not harsh or gummy.

How can you keep garlic from burning when baking sourdough?

Burnt garlic is one of the fastest ways to ruin a good loaf. To protect your garlic herb sourdough , avoid placing raw garlic pieces near the crust or surface unless they’ve been fully roasted. You can also mist your loaf with water or brush with olive oil before baking to shield surface toppings from direct heat. Tent with foil for the last 10 minutes if needed.

Can I use garlic powder or dried herbs in sourdough?

Absolutely! Garlic powder and dried herbs are great options for convenience or winter baking when fresh herbs aren’t available. Just remember: dried ingredients are more concentrated. In garlic herb sourdough , I recommend 1 tsp of garlic powder and 1 tsp of dried herbs per 500g of flour. Rehydrate them slightly during bulk fermentation if possible.

How much garlic and herbs should I add to my sourdough?

It depends on the type of garlic and herb. Here's a quick refresher (also featured earlier in the post): Roasted garlic: 20–30g Fresh garlic (sautéed): 10–15g Dried garlic: 1–2 tsp Fresh herbs: 1 tbsp Dried herbs: 1 tsp This balance lets your garlic herb sourdough shine without overpowering the natural tang of the dough

Garlic Herb Sourdough: 3 Bold Ways to Add Flavor

Description

A bold and aromatic sourdough bread infused with roasted garlic and herbs. Perfect for savory toasts, soups, and sharing.

Ingredients

Scale

500g bread flour

360g water (72% hydration)

100g active sourdough starter (20%)

10g salt

25g roasted garlic (about 2 cloves)

1 tbsp chopped fresh herbs (rosemary, thyme, or chives)

Optional: 1 tsp dried herbs or garlic powder for layering

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Instructions

1. Feed your starter 4–6 hours before mixing if it’s been refrigerated.

2. Mix flour and water and let autolyse for 45–60 minutes.

3. Add starter and salt, mix thoroughly with stretch and fold.

4. Let rest 30 minutes.

5. Lamination: Gently stretch the dough and layer in roasted garlic and herbs. Fold into thirds.

6. Bulk ferment for 4–5 hours at 70°F, performing 3–4 stretch and folds every 30 minutes.

7. Pre-shape dough and bench rest for 20 minutes uncovered.

8. Final shape and place into floured banneton. Cold proof overnight (10–16 hrs).

9. Bake at 475°F in Dutch oven: 20 mins covered, 22 mins uncovered.

10. Cool completely before slicing.

Notes

If using fresh garlic, lightly sauté before adding to dough to prevent bitterness.

Fresh herbs are more delicate—dried herbs should be rehydrated during bulk ferment.

For a deeper crust flavor, brush dough with garlic-infused olive oil before baking.

Prep Time: 12 hours
Cook Time: 45 minutes
Category: Sourdough Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185
Sugar: 0g
Sodium: 380mg
Fat: 1.5g
Saturated Fat: 0.2g
Unsaturated Fat: 1.2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1.8g
Protein: 5.5g
Cholesterol: 0mg