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From-scratch loaf

Homemade Garlic Bread Sourdough

Cooked, tested and written by Nikhil Ballal

Open-crumb sourdough baked crisp with garlic butter, herbs and a proper crackling crust.

Per serving · estimated

Meal nutrition

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All micronutrients

Calculated from the listed ingredient quantities. Brands, serving size and cooking losses change the result.

Ingredients

  • 500 g bread flour
  • 350 g water
  • 100 g active starter
  • 10 g salt
  • 70 g butter
  • 6 garlic cloves and parsley

Method

  1. Mix flour and water, rest for 30 minutes, then add starter and salt. Build strength with four folds over two hours.
  2. Bulk ferment until airy, shape, then refrigerate overnight in a floured basket.
  3. Bake in a covered Dutch oven at 240 C. Cool, slice and toast with garlic-parsley butter.

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