Garlic and Herb Sourdough Boule
- Brianne Thomas
- 4 days ago
- 4 min read
This recipe combines the tangy flavor of sourdough with aromatic garlic and herbs, resulting in a crusty, flavorful loaf perfect for any meal.
If you’re a novice baker like me, you’ll love the simplicity of this same-day sourdough bread recipe. The best part is that it comes together with minimal effort, and there’s no need for special equipment like a stand mixer. Let’s get started!
What is a Boule?
Boule is a French term meaning 'bread in a round shape'. It’s a simple shaping style. Sourdough boules are known for their crispy crust, chewy interior, and classic tangy flavor resulting from the fermentation process.
What is a Sourdough Discard?
A sourdough discard is the small amount of your sourdough starter that is removed before feeding it. Sourdough discard often has a sour and tangy taste to it, depending on how fresh it is.
Helpful Tips for Making Garlic and Herb Sourdough Boule
Sourdough Discard: For this recipe, you'll want to use sourdough discard, not an active starter. The pairing of yeast and an active starter would cause the bread to rise too much.
Active Dry Yeast: Yeast is what helps the dough rise within a quick timeframe. The sourdough starter simply adds a little bit of tang, but it doesn't do the hard work of making the dough rise.
Score the Dough. Use a very sharp knife or a bread lame to cut into the top of the dough about ¼ inch. Scoring helps control the expansion of the dough during the baking process.
Cooling Time. Allow the bread to cool for an hour or two before slicing.
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How to Shape a Boule
Flour your work surface and transfer the dough onto it, allowing it to rest for 10 minutes. During this "bench rest," fold one side of the dough over the other, starting from the top and working your way around until you have completed a full circle, pinching the seams to seal. Next, cup your hands around the dough and gently shape it into a boule using a circular motion to create surface tension. Prepare your proofing basket by sprinkling it with all-purpose flour or a blend of all-purpose and rice flour, then place the boule seam side up inside the basket and cover it with a damp kitchen towel.
How to Serve Garlic and Herb Sourdough Boule
The combination of tangy sourdough with fragrant garlic and herbs creates a crusty, flavorful loaf that complements any meal. Try it alongside these family favorites:
Ingredients
1 1/2 cups room temperature water
2 1/2 teaspoons active yeast
4 1/2 cups all-purpose flour
1/2 cup sourdough discard
1 teaspoon salt
6 cloves garlic, minced (optional)
1 Tablespoon dried Italian Seasoning
1 -2 Tablespoons of Olive oil
Directions
In a large mixing bowl, combine 1 ½ cups of room-temperature water and 2 ½ teaspoons of active yeast. Stir gently and let it sit for about 5 minutes, or until the mixture is foamy and the yeast is active.
Add 4 ½ cups all-purpose flour, ½ cup sourdough discard, 1 teaspoon salt, 6 cloves of minced garlic, and 1 Tablespoon of dried Italian seasoning to the bowl. Stir the mixture until it forms a shaggy dough.
Turn the dough onto a floured surface and knead it for about 8–10 minutes, or until it becomes smooth and elastic.
Lightly grease a clean bowl with approximately 1-2 Tablespoons of olive oil.
Place the dough in the oiled bowl, turning it once to coat it in oil. Cover the bowl with plastic wrap and let the dough rest in a warm, draft-free area for up to 2 hours, or until it has doubled in size.
Once the dough has risen, gently punch it down to remove excess air. Shape the dough into a round boule by folding the edges toward the center and then flipping it over.
Place the shaped dough onto a parchment-lined bowl or a floured banneton. Cover it with a damp cloth and let it rise for another 30–45 minutes.
Preheat oven to 400°F. Place covered 6-quart Dutch oven into oven and allow to heat completely.
Score the top of the dough with a very sharp knife or bread lame in your desired design.
Place the formed dough into the hot Dutch oven lined with parchment paper. Bake covered with for 30 minutes.
Remove the lid and continue to bake for an additional 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Place the bread onto a wire cooling rack and allow to cool for at least an hour or two before slicing.
Looking for More Sourdough Recipes?
How to Store Garlic and Herb Sourdough Boule
Leftovers can be stored in an airtight container at room temperature for up to 5 days
How to Freeze Garlic and Herb Sourdough Boule
Wrap bread tightly in plastic wrap and place in a freezer-safe bag or container. Use within 3 months. Allow bread to thaw completely before cutting.
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