This Herb & Garlic Sourdough Bread Is PURE PERFECTION 🤯

Ingredients

• 150 g Sourdough Starter (active starter at room temperature)
• 330 g Water (warm, about 30°C)
• 20 g Olive Oil (extra‑virgin, divided (20 g for dough, extra for greasing pan))
• 25 g Honey (raw or plain honey)
• 500 g All-Purpose Flour (sifted before use)
• 10 g Salt (fine sea salt or kosher salt)
• 6 g Garlic Powder (about 2 teaspoons)
• 6 g Italian Seasoning (about 2 teaspoons)
• 75 g Parmesan Cheese (freshly grated; can increase to 100 g for extra cheesiness)
• 50 g Mozzarella Cheese (shredded; optional for extra melt)

Instructions

1. Combine starter and water

   Place the 150 g active sourdough starter in a mixing bowl, zero the scale, add 330 g warm water (≈30°C) and whisk until fully dissolved.

   Time: PT5M

2. Add remaining wet and dry ingredients

   Zero the scale again, add 20 g olive oil and 25 g honey, then 500 g sifted all‑purpose flour, 10 g salt, 6 g garlic powder, and 6 g Italian seasoning. Mix with the whisk until a shaggy dough forms.

   Time: PT10M

3. First bulk fermentation

   Cover the bowl with plastic wrap or a damp towel and let the dough rest for 1 hour at room temperature.

   Time: PT1H

4. First stretch and fold

   With wet hands, grab a corner of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat three more times (four folds total).

   Time: PT5M

5. Rest after first fold

   Cover and let the dough rest for 30 minutes.

   Time: PT30M

6. Second stretch and fold

   Repeat the stretch‑and‑fold technique as in step 4.

   Time: PT5M

7. Rest after second fold

   Cover and rest for another 30 minutes.

   Time: PT30M

8. Third stretch and fold

   Perform a final set of stretch‑and‑folds.

   Time: PT5M

9. Extended bulk rest

   Cover the dough and let it sit on the counter for about 2 hours, or until it has noticeably increased in size.

   Time: PT2H

10. Incorporate cheese and shape

    Sprinkle the grated Parmesan (and optional mozzarella) over the dough, gently fold it in, then turn the dough into a rectangle, fold the short sides toward the center, and roll it up tightly.

    Time: PT10M

11. Final proof in greased pan

    Heavily grease the steel pan with olive oil, place the shaped dough seam‑side down, cover loosely, and let it rise until it nearly reaches the top of the pan (about 30 minutes).

    Time: PT30M

12. Bake the bread

    Preheat the oven to 350°F (177°C). Bake the loaf for 35 minutes, or until the crust is golden brown and the bottom sounds hollow when tapped.

    Time: PT35M

    Temperature: 350°F

13. Cool, slice, and store

    Remove the bread from the pan, let it cool on a wire rack for 15 minutes, then slice. Store in a Ziploc bag at room temperature or refrigerate for up to 3 days.

    Time: PT15M

Nutrition Facts

Calories

320

Protein

9 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g