Hi, I am Linda from Cook Daily Recipe, and this loaf is my go to comfort bake. The crust sings when it cools, the crumb stays soft, and the roasted garlic smells so good that my neighbors start texting. This sourdough bread recipe keeps the method simple, so we can relax and still pull a bakery level loaf from the oven. We roast a whole head of garlic, mash it, then fold it through a gentle dough. It is the garlic sourdough bread recipe I reach for when pasta bubbles on the stove or soup needs a buddy. Craving weeknight speed I slice it for toast. Planning a party I nudge in cheese and call it a cheesy garlic bread recipe. No oven day I use thick slices for pan toast which gives the same golden edges as a garlic bread recipe without oven. I learned this one during a rainy weekend when the power flickered and I had more starter than sense. We ate pieces warm with butter, then saved the rest for sandwiches. Friends asked for the best garlic bread recipe, and now you get it too. If you love a rustic loaf with Italian vibes, think of it as an Italian garlic bread recipe that still fits everyday life.
Table of Contents
- 1) Key Takeaways
- 2) Easy Garlic Sourdough Bread Recipe
- 3) Ingredients for Garlic Sourdough Bread
- 4) How to Make Garlic Sourdough Bread
- 5) Tips for Making Garlic Sourdough Bread
- 6) Making Garlic Sourdough Bread Ahead of Time
- 7) Storing Leftover Garlic Sourdough Bread
- 8) Try these bread recipes next
- 9) Garlic Sourdough Bread
- 10) Nutrition
1) Key Takeaways
Hi, I am Linda from Cook Daily Recipe. This sourdough bread recipe keeps things calm and friendly. The dough starts soft and turns springy. The crust bakes crisp. The crumb stays tender. We roast a head of garlic and fold it in. The kitchen smells bold and cozy. I say that twice for a reason. It makes neighbors drift in. This sourdough bread recipe fits weeknights and slow weekends too.
You need a simple plan. Active starter. Warm water. Bread flour. Salt. A touch of oil for the garlic. A Dutch oven helps but a heavy pot works. The method stays steady and forgiving. I learned it on a rainy day when I wanted comfort and not stress. The dough listened. So will yours.
Use this loaf for soup night, pasta night, or breakfast toast. Fold in cheese for a party vibe. Skip it for a lighter slice. The garlic adds warmth rather than bite. That balance makes this an easy garlic bread recipe for real life.
2) Easy Garlic Sourdough Bread Recipe
We start with a small bowl and a quiet counter. I stir starter into warm water until it looks milky. Flour and salt go in next. A spoon does most of the work. Hands finish the mix. The main keyword appears here for clarity. This sourdough bread recipe keeps kneading light and rest times simple. The dough will look a bit rough at first and then smooth as it sits.
I roast a head of garlic wrapped in foil. A little oil and a short bake turns sharp cloves sweet. When cool I press out the soft paste. It slides into the dough without fuss. That step turns this into a garlic sourdough bread recipe people ask for. It tastes cozy with soup and sharp cheese.
If you need shortcuts, I have them. Pan toast makes a quick garlic bread recipe without oven. Want dinner theater, try a cheesy garlic bread recipe with shredded Gruyere or Asiago. For Italian vibes, think of this as an italian garlic bread recipe that still fits our everyday rhythm.
3) Ingredients for Garlic Sourdough Bread
Active sourdough starter I like a lively starter fed within one day. It adds lift and a gentle tang. A simple sourdough loaf needs that quiet strength.
Warm water The water helps the gluten wake up and relax. I aim for water that feels warm to the touch, not hot.
Bread flour Higher protein flour gives spring and chew. It helps the loaf rise tall and hold shape.
Fine salt Salt builds flavor and supports structure. A small spoonful changes everything.
Whole head garlic Roasted cloves taste sweet and mellow. They mash smooth and fold through the dough.
Olive oil A light drizzle helps the garlic roast and caramelize. Any mild olive oil works.
Cheese optional Gruyere, Asiago, or cheddar adds rich notes. It melts into sunny pockets and suits a best garlic bread recipe mood.
Dried herbs optional Rosemary or Italian blend brings a woodsy edge. Sprinkle in the proofing bowl for a pretty crust.
4) How to Make Garlic Sourdough Bread
Step one Heat the oven to four hundred F. Trim the top of the garlic head. Drizzle oil. Wrap and bake until soft and golden.
Step two Stir starter with warm water in a large bowl. Add flour and salt. Mix until a shaggy dough forms. Cover and rest for thirty minutes. This artisan sourdough method keeps things gentle and smart.
Step three Squeeze soft garlic into the dough. Add cheese if you like. Knead lightly to spread the bits without tearing the dough.
Step four Let the dough rise at room temp until puffy. Warm rooms move fast. Cooler rooms take longer. Watch the dough, not the clock.
Step five Shape the dough on a floured counter. Stretch and fold into a neat round. Rest and then place in a floured bowl seam side up.
Step six Heat the oven to four hundred fifty F. Turn the dough onto parchment. Score the top. Lower into a heavy pot and cover.
Step seven Bake covered, then finish uncovered until the crust looks deep brown and crisp. Cool on a rack. This everyday sourdough guide ends with a song from the crust as it cools.
5) Tips for Making Garlic Sourdough Bread
Feed the starter on a steady schedule. A happy starter makes a strong rise. When it floats in water, it is ready to bake. That small check saves a sigh later.
Mind dough temperature. Warm dough ferments fast and can pass its peak. Cool dough moves slow and can taste flat. Aim for a dough that feels slightly cool to your hands during mixing. The sourdough bread recipe shines when the dough stays balanced.
Line the pot with parchment to prevent a dark bottom. Score with a sharp knife for a clean ear. For garlic toast, slice, butter, shake a pinch of garlic salt, then broil to your shade of gold.
6) Making Garlic Sourdough Bread Ahead of Time
I like to mix the dough in the evening and bake in the morning. The flavor deepens and the timetable fits life. If your kitchen runs cool, that overnight rest works well. If warm, shorten the rest so the dough does not overproof.
For a busy day, bake the loaf, cool it, and freeze slices. They go straight to the toaster and taste fresh. A simple sourdough loaf plays nice with meal prep like that.
Planning a party, parbake for a shorter time, cool, then finish the bake near serving. The crust turns crisp and the kitchen smells ready for guests.
7) Storing Leftover Garlic Sourdough Bread
Let the loaf cool fully before storage. Trapped steam turns the crust soft. I keep the bread in a paper bag for day one. For longer storage, use a plastic bag to save moisture in the crumb.
For two or three days, room temp works. For longer, freeze slices in a single layer, then move them to a bag. The slices separate easily and toast well. A sourdough bread recipe earns bonus points when leftovers still taste great.
Refresh a soft crust in a hot oven for a few minutes. The crackle returns and the crumb stays tender. That quick reset makes sandwiches and toast sing again.
8) Try these bread recipes next
9) Garlic Sourdough Bread
Garlic Sourdough Bread sourdough bread recipe
Ingredients
- 1 quarter cup active or recent sourdough starter 60 g
- 1 head garlic
- 1 and one half cups warm filtered water 350 g
- 4 and one quarter cups bread flour 525 g
- 1 and one half teaspoons fine salt 10 g
- 1 teaspoon olive oil for roasting garlic
- 1 cup shredded Gruyere or Asiago or cheddar optional
- 1 tablespoon dried rosemary or other dried herbs optional
Instructions
- Heat the oven to 400 F. Set a square of foil on the counter. Trim the top from the garlic head. Drizzle the cut cloves with olive oil. Wrap and bake for 30 minutes until soft and sweet.
- While the garlic roasts, add starter to a large bowl. Stir in warm water until the starter dissolves. Add flour and salt. Mix with a spoon until the dough looks shaggy. Wet your hands and finish mixing by hand. Cover with a damp towel and rest 30 minutes.
- Squeeze two tablespoons of the soft garlic onto the dough. Add cheese if using. Knead lightly until the bits spread through the dough.
- Cover and let the dough rise at room temp for 4 to 12 hours. Warmer rooms move faster. Cooler rooms need more time. Do not chill the dough.
- Dust the counter. Lift out the dough. Stretch one edge and fold to the center. Turn and repeat to build a round shape. Rest 10 minutes.
- Line a bowl with a floured towel or use a banneton. If using dried herbs, sprinkle them into the bowl first. Place the dough seam side up. Let it rise 30 to 60 minutes.
- Set the oven to 450 F. Do not preheat the Dutch oven. Turn the dough onto parchment. Score the top with a sharp knife. Lift the parchment and dough into the pot and cover.
- Bake covered for 30 minutes. Remove the lid and bake 20 minutes more. Lift the loaf out of the pot and bake on the rack 5 to 10 minutes for a crisp crust.
- Cool at least one hour before slicing. For garlic toast, butter slices, sprinkle garlic salt, and broil until golden.
10) Nutrition
Per slice estimate. Calories two hundred ninety. Carbs fifty nine grams. Protein ten grams. Fat one gram. Saturated fat one gram. Sodium two hundred forty two milligrams. Fiber two grams. Values vary with cheese, flour brand, and bake time. Use these numbers as a friendly guide for planning meals.
About Linda and Cook Daily Recipe
I write and test at Cook Daily Recipe. I bake with a calm pace and a clean sink. I want recipes that anyone can trust after a long day. If a step feels fussy, I rework it. If a sentence feels stiff, I rewrite it. Your table matters to me.
Questions or tweaks, send them. I adjust and retest, then share notes. We learn together and our loaves get better. That is my favorite part.
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