This crusty, aromatic Italian Herb Sourdough Bread is made with active starter, dried oregano, and basil, and is ready in about 24 hours. The moment you slice into the loaf, the scent of toasted garlic and rosemary fills the entire kitchen. I love dipping a warm slice directly into olive oil and balsamic vinegar.
The Secret To Getting It Right
Sourdough can be intimidating, but the key here is adding the herbs at the right time during the process. I used to mix them in right away, but I learned that adding them during the stretch and folds preserves their flavor structure much better.
This method prevents the dough from tearing early on and distributes the seasoning evenly throughout the crumb. It took me a few flat loaves to realize that the herbs need to be folded in gently rather than mixed aggressively at the start.
Italian Herb Sourdough Bread Ingredients
- 100g Active sourdough starter
- 350g Warm water (80°F/27°C)
- 450g Bread flour
- 50g Whole wheat flour
- 10g Fine sea salt
- 1 tbsp Dried oregano
- 1 tbsp Dried basil
- 1 tsp Garlic powder
- 1 tbsp Fresh rosemary, chopped
How To Make Italian Herb Sourdough Bread
- Autolyse: Mix the flour and water in a bowl and let it rest for 1 hour to hydrate the gluten.
- Add Starter: Add the active starter and salt, pinching the dough to incorporate everything thoroughly.
- Add Herbs: Perform the first set of stretch and folds, sprinkling the herbs in as you fold the dough over itself.
- Bulk Fermentation: Cover and let the dough rise at room temperature for 4 to 6 hours until it increases by about 50%.
- Shape: Turn dough onto a floured surface, shape into a tight boule, and place seam-side up in a banneton.
- Cold Retard: Cover the banneton and place it in the fridge for 12 to 15 hours to develop flavor.
- Bake: Preheat a Dutch oven to 450°F (230°C), score the cold dough, and bake covered for 20 minutes, then uncovered for 25 minutes.
Recipe Tips
- Watch the hydration: Dried herbs soak up a tiny bit of moisture, so don’t be afraid if the dough feels slightly stiffer than plain sourdough.
- Cool completely: Sourdough continues to cook inside as it cools, so slicing too early will result in a gummy texture.
- Oven spring: Make sure your Dutch oven is fully preheated for at least 45 minutes to ensure a dramatic rise and crispy crust.
What To Serve With Italian Herb Sourdough Bread
This bread pairs beautifully with a hearty minestrone soup or a rich lasagna dinner. It is also exceptional when toasted and topped with fresh bruschetta tomatoes and basil.
How To Store
Keep the loaf in a paper bag or bread box at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight bag for up to 3 months.
FAQs
Can I use all dried herbs?
Yes, you can substitute the fresh rosemary for 1 teaspoon of dried rosemary if that is what you have on hand.
Do I need a Dutch oven?
A Dutch oven traps steam best, but you can bake on a pizza stone with a tray of water on the bottom rack.
When is the starter ready?
Your starter is ready to use when it has doubled in size within 4-6 hours of feeding and floats in water.
Nutrition
- Calories: 180
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 390mg
- Total Carbohydrate: 36g
- Protein: 6g
Try More Recipes:
- Panettone Christmas Bread Italian Recipe
- Stuffed Italian Bread Recipe
- Subway Italian Herb And Cheese Bread Recipe
Italian Herb Sourdough Bread
12
servings30
minutes24
minutesItalian Herb Sourdough Bread features a crusty exterior and soft, aromatic crumb made with rosemary, oregano, and garlic, ready in 24 hours. This no-knead artisan loaf pairs perfectly with pasta nights or simple olive oil dipping.
Ingredients
100g Active sourdough starter
350g Warm water (80°F/27°C)
450g Bread flour
50g Whole wheat flour
10g Fine sea salt
1 tbsp Dried oregano
1 tbsp Dried basil
1 tsp Garlic powder
1 tbsp Fresh rosemary, chopped
Directions
- Autolyse: Mix the flour and water in a bowl and let it rest for 1 hour to hydrate the gluten.
- Add Starter: Add the active starter and salt, pinching the dough to incorporate everything thoroughly.
- Add Herbs: Perform the first set of stretch and folds, sprinkling the herbs in as you fold the dough over itself.
- Bulk Fermentation: Cover and let the dough rise at room temperature for 4 to 6 hours until it increases by about 50%.
- Shape: Turn dough onto a floured surface, shape into a tight boule, and place seam-side up in a banneton.
- Cold Retard: Cover the banneton and place it in the fridge for 12 to 15 hours to develop flavor.
- Bake: Preheat a Dutch oven to 450°F (230°C), score the cold dough, and bake covered for 20 minutes, then uncovered for 25 minutes.
