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sourdough herb bread

Easy Sourdough Herb Bread

This easy sourdough herb bread features rosemary, basil, oregano, and olive oil. Dripping with flavor, this aromatic sourdough loaf is easy to make, soft and delicious!
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Prep Time 3 hours
Bulk Rise 8 days
Total Time 11 hours
Course Side Dish
Servings 12

Equipment

  • 1 Large Bowl
  • 1 Dutch Oven
  • 1 Scale for weighing ingredients.
  • Parchment paper for lining Dutch oven during bake
  • Saran wrap or tea towel for covering bread during the bulk rise

Ingredients
  

  • 60 grams active sourdough starter
  • 350 grams water
  • 500 grams bread flour
  • 2 tsp salt
  • 1 tbsp olive oil
  • 1 tsp rosemary
  • 1 tsp sage
  • 1 tsp basil
  • 1 tsp oregano

Instructions
 

  • Combine water and active sourdough starter in a bowl. Mix well. Add in flour, herbs, olive oil and salt. Mix until dough forms a rough, shaggy ball.
  • Cover dough with a damp tea towel or saran wrap and let sit for 45-60 minutes.
  • After one hour, perform the first set of stretch and folds by literally pulling one side of the dough up and folding it back down, working your way around the dough. Repeat until a smooth ball is formed. (See photos). Cover and let rest for 30 minutes.
  • Repeat three more sets of stretch and folds, spaced thirty minutes apart, covering the dough after each set.
  • Let the dough bulk rise for 8-10 hours, or until it has doubled in size. (Time will be dependent on the temperature of your home, go by the look of the dough).
  • Shape the dough by folding the four sides in and gently rolling it into a ball. Let the dough rest for 10 minutes.
  • Add tension to the surface of the dough by gently pulling the ball towards you and rotating it to the left. Repeat until the skin of the dough looks taught (this is subjective, just do your best!).
  • Place the dough in a banneton or floured bowl and set it in the fridge for at least 2 hours, or up to 24 hours.
  • Optional: Prior to baking, set dough in freezer for 30 minutes to allow for easier scoring.
  • Prepare a piece of parchment paper to line the Dutch oven during the bread bake.
  • When ready to bake, preheat the oven to 450 degrees F. Place the dough on a piece of parchment paper. Score the dough and place in a cold Dutch oven, then place in the hot oven to bake.
  • Bake for 25 minutes, then remove the lid and bake for another 25 minutes, or until the top of the bread is golden brown.
Keyword bread, sourdough,
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