🧄🍞 Sourdough No-Knead Garlic Bread
This gives you that crusty, artisan-style loaf with a soft, airy interior—and a buttery garlic flavor baked right in. No kneading, just time and good fermentation.
🧾 Ingredients
For the dough
- 3 cups (375g) all-purpose or bread flour
- 1 cup (240ml) water
- ½ cup active sourdough starter
- 1 tsp salt
Garlic butter mix
- 3 tbsp butter (softened)
- 3–4 cloves garlic (minced)
- 1 tbsp chopped parsley (optional)
- Pinch of salt
👩🍳 Instructions
1. Mix dough (no knead)
- In a bowl, combine flour, water, starter, and salt
- Mix until a shaggy dough forms
- Cover and rest 30 minutes
2. Add garlic butter
- Gently stretch the dough and spread garlic butter over it
- Fold the dough over itself a few times to distribute
3. Bulk ferment
- Cover and let rise at room temp for 8–12 hours (overnight)
👉 Dough should double and look airy
4. Shape
- Turn onto a floured surface
- Shape into a round loaf
- Let rest 30–60 minutes
5. Bake
- Preheat oven to 230°C (450°F) with a Dutch oven inside
- Transfer dough into hot pot
- Bake:
- Covered: 20 minutes
- Uncovered: 15–20 minutes (until golden crust)
🍽️ Result
- Crust: crispy, crackly
- Inside: soft, airy, slightly chewy
- Flavor: mild sourdough tang + rich garlic butter
🔥 Tips for Best Bread
- Use active, bubbly starter (at peak rise)
- Don’t overload garlic—too much can weigh down dough
- Longer fermentation = better flavor
- Let bread cool before slicing (improves texture)
🧀 Optional upgrades
- Add shredded mozzarella or parmesan inside
- Sprinkle flaky salt on top before baking
- Serve with extra garlic butter
⏱️ Overview
- Prep: 10 minutes
- Ferment: 8–12 hours
- Bake: ~40 minutes
If you want, I can also show you:
- A same-day faster version
- Or a cheesy pull-apart sourdough garlic bread variation