Sourdough bread with herbs is such a refreshing spin on your classic sourdough. The herbs make it earthy and minty which balances wonderfully with the sour taste. This bread makes for great sandwich bread, garlic bread, or even croutons! The inside of the bread is exquisitely fluffy with the perfect amount of chewiness. The crust is a beautiful deep golden color that adds a tolerable crunch. Once you try it, you will want to keep making it! I make this bread a few times a month because it is so versatile and pairs nicely with most meals.

Tips for making sourdough bread with herbs

Wheat flour does well in warmer temperatures. If you have a fermentation station or a bread-proof setting in your oven, use it!

Do not let the bread dough sit in anything higher than 78 degrees F. If you are proofing your bread at a cooler temperature, keep in mind you may need a few extra hours.

This is a 6-hour bulk rise in 72-75 degrees F. Try and focus on the dough rather than the timing. You want it doubled in size with some air bubbles.

I add a teaspoon of each herb, but feel free to add herbs of your choice and a little extra if you want a stronger flavor!

How to make Sourdough Bread with Herbs: Step by Step

Baker’s schedule: Prep your dough around 1:00 PM the day before and bake it the next morning.

Bulk rise 1: 6 hours at 72-75 degrees F
Bulk rise 2: 12-15 hours in the refrigerator

Ingredients:

400 grams of bread flour
100 grams of wheat flour
350 grams of water
50 grams of active sourdough starter
9 grams of salt
1 teaspoon of rosemary
1 teaspoon of thyme
1 teaspoon of oregano
1 tablespoon of olive oil

You will need:

Step 1: Mix the dough

In your mixing bowl dissolve your starter in 350g of water, mixing with a fork.

Then add salt, olive oil, rosemary, thyme, oregano, bread, and wheat flour. Mix using your hands until the flour has absorbed the water. It will be sticky and almost mud-like.

Cover the bowl with plastic wrap and let it rest for 30 minutes in the warmest spot in your kitchen.

Tip: Turn your oven on and then off to create a warmer environment, check with a thermometer that it is not over 78 degrees F.

sourdough bread with herbs dough mixture — Sourdough bread with herbs dough mixture

Step 2: Strengthen the dough

After the dough has rested, work the dough into a stronger, smooth ball by using the scoop and slap method.

To do this, scoop under the dough and slap it against the bowl for 3-5 minutes until you’ve noticed the dough has gotten stronger and smoother.

Once complete, cover the dough with plastic wrap and allow it to rest for 30 minutes.

Note: The dough will still be quite sticky after you have strengthed it.

Step 3: Stretch and fold

Around 2:00 PM perform your first stretch and fold. You will do a total of 4 stretch and folds in 30-minute increments.

Using your hand, gently scoop under a portion of the dough, stretch it up a few inches, and fold it to the opposing side. Do this to the dough in each of the 4 sections or quadrants. Once done, cover the dough and let it rest for 30 minutes.

2:30 PM: perform your second stretch and fold.
3:00 PM: perform your third stretch and fold.
3:30 PM: perform your fourth and final stretch and fold, cover the dough, and let it rest for the next 3.5-4 hours.

Step 4: Pre-shape your dough

Once the dough has rested and doubled in size, pre-shape your dough.

Using your hands or bench scraper create a round shape. Then, cover the dough with a towel and let it rest for 10 minutes.

Final Shaping

For this recipe, I use the batard or oval shaping method, but feel free to shape it as a boule as well!

Please reference the video below on how to shape a batard oval loaf.

how to shape a batard oval loaf

Step 5: Second Bulk Rise

Once this shaping is complete, place your dough in a lightly floured oval banneton basket, seam-side up. I recommend using rice flour as it does not burn.

You can cover the basket with a towel or place it in a 2.5-gallon plastic bag with a rubber band and place it in the refrigerator for 12-15 hours.

batard banneton — Sourdough dough in the banneton basket seam-side up

Step 6: Score and Bake

The next morning, when you are ready to bake, preheat your oven to 500 degrees F with your baking pan in the oven for about 30 minutes. You want your pan to be scalding hot.

When you are ready to put the dough in the pan, remove it from the refrigerator and invert it on a piece of parchment paper.

Using your scoring tool, make 1 straight or curved line down the middle of the dough.

Place it in the baking pan with the parchment paper, put the lid on the pan, and turn your oven down to 450 degrees F.

Bake the bread for 20 minutes covered and 20-22 minutes uncovered.

Allow the bread to cool on a cooling rack for a minimum of 2 hours.

Serve and enjoy your beautiful sourdough bread with herbs!

This bread can be stored in your bread bag of choice for 3 days on your counter.

More sourdough bread recipes:

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