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A rustic and elegant sourdough bread with a flavorful garlic and fresh herb butter twist, delivering a tangy, savory, and aromatic loaf perfect for family meals and special gatherings.

  • Total Time: Approximately 4 to 8 hours including fermentation and proofing (or overnight cold ferment)
  • Yield: 1 loaf (8.5 x 4.5 inch pan) serving about 10-12 slices 1x

Ingredients

Scale
  • 100 g Active Sourdough Starter (100% hydration, fed and bubbling)
  • 300 g Warm Water (around 90-95°F / 32-35°C)
  • 400 g Bread Flour (strong, white bread flour for the best rise)
  • 10 g Fine Sea Salt
  • 60 g Unsalted Butter (softened to room temperature for easy spreading)
  • 4 cloves Garlic (minced fresh for the best punch)
  • 2 tbsp Fresh Parsley (finely chopped)
  • 1 tbsp Fresh Chives (finely chopped)
  • 1/2 tsp Dried Oregano (or 1.5 tsp fresh, chopped)
  • 1/4 tsp Black Pepper (freshly ground)
  • Pinch Salt (to balance flavors)
  • 1 tbsp Olive Oil (optional, for brushing the crust before baking)

Instructions

  1. Combine warm water and active sourdough starter in a large mixing bowl and mix until mostly dissolved.
  2. Add bread flour and mix with a dough scraper or your hand until a shaggy, rough dough with no dry bits forms.
  3. Cover the bowl with plastic wrap or a damp towel and rest (autolyse) for 30 minutes.
  4. Sprinkle salt evenly over the dough, press it in with wet fingers, then perform about 3–4 stretch-and-folds to incorporate the salt.
  5. Cover and rest 30 minutes, then over the next 2–3 hours repeat 3–4 stretch-and-fold sessions every 30–45 minutes until the dough is smooth, elastic, and airy.
  6. Bulk ferment the covered dough at room temperature for 2–4 hours until it grows 30–50%, or refrigerate covered overnight 8–12 hours for a cold ferment.
  7. Gently warm the butter just until soft (do not melt) before making the filling.
  8. While the dough is finishing its ferment, combine softened butter, minced garlic, parsley, chives, dried oregano, black pepper, and a pinch of salt in a small bowl and stir until blended.
  9. Lightly flour the work surface and turn the dough out onto it.
  10. Stretch or gently pat the dough into a rough rectangle, then roll with a rolling pin into a 10×14-inch (25×35 cm) rectangle about 1/4 inch (0.6 cm) thick.
  11. Spread the garlic-herb butter filling evenly across the dough, leaving a 1/2-inch (1.2 cm) border on one long edge unbuttered.
  12. Starting from the long edge opposite the bare border, roll the dough tightly into a log and pinch the seam along the unbuttered edge to seal.
  13. Slice the log lengthwise down the middle with a sharp knife or bench scraper, leaving the ends connected by about 1 inch (or slice fully if desired).
  14. With the cut sides facing up, gently twist the two halves around each other to form a spiral, keeping the layered cut sides visible.
  15. Grease an 8.5 x 4.5-inch (or similar) loaf pan.
  16. Transfer the twisted dough into the greased loaf pan and tuck in any loose ends so it fits snugly.
  17. Cover the pan loosely and proof at room temperature for 1–2 hours (2–3 hours if cold-fermented) until puffed and about 25–50% larger.
  18. About 30 minutes before baking, preheat the oven to 375°F (190°C) and position the rack in the middle.
  19. Optional: brush the top of the loaf with olive oil for a crisp, glossy crust.
  20. Bake the loaf 35–45 minutes until deep golden and hollow-sounding when tapped.
  21. Remove the loaf from the oven and immediately turn it out onto a wire rack to cool completely.

Notes

Use fresh herbs for the brightest flavor; dried herbs can be used at about one-third the amount of fresh herbs., Warm butter just until soft before mixing the herb filling to enhance garlic infusion without cooking it., Twist the dough gently to avoid tearing and achieve a beautiful spiral and open crumb., Cold proofing overnight in the refrigerator deepens flavor and softens crumb., This dough is adaptable: add cheese, use vegan butter or olive oil, swap herbs, or mix in olives and sun-dried tomatoes for variation., Wrap leftover bread tightly and store at room temperature for 2–3 days or freeze slices up to one month., Reheat frozen slices with a sprinkle of water in oven or toaster to refresh crust and crumb., Avoid refrigerating baked bread to prevent drying out.

  • Author: Ashley
  • Prep Time: 30 minutes (active preparation) plus bulk fermentation and proofing times
  • Cook Time: 35-45 minutes
  • Category: Bread
  • Cuisine: European-style sourdough

Nutrition

  • Serving Size: 1 slice (approximate)
  • Calories: Approx. 180-220 calories per slice (varies with thickness and optional ingredients)
  • Fat: Approximately 5-7 g fat per slice (includes butter)
  • Carbohydrates: Approximately 30-35 g carbohydrates per slice
  • Protein: Approximately 5-7 g protein per slice