Roasted Garlic Herb Sourdough Bread

Name: Three-Flour Roasted Garlic & Herb Sourdough Bread
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 2
Cuisine: Naturally Leavened, Whole Wheat
Ingredients: 200g active sourdough starter; 400g whole wheat flour; 300g 00 flour; 300g bread flour; 675g water; 50g water for salt; 22g fine sea salt; ½ tsp diastatic malt powder (optional); 1 head roasted garlic (mashed); 2 tbsp fresh chopped herbs (rosemary; thyme)

[email protected]

May 16, 2025

Roasted garlic in foil with olive oil in the background, ready to be used in sourdough bread

24 hours

medium

2 loaves

Afterglow Sourdough Bread

Three-Flour Roasted Garlic Herb Sourdough Bread

Soft, Savory & Golden—A Cozy Twist on Our Favorite Whole Wheat Loaf

This roasted garlic herb sourdough bread is a flavor-packed spin on our soft whole wheat sourdough recipe—the one we used for PB&Js, grilled cheese, and toast that stops time. We started with the same dreamy three-flour base (Marquis whole wheat, 00 flour, and strong bread flour) and infused it with slow-roasted garlic and fresh herbs. The result? A soft, aromatic sourdough that’s perfect for dipping into soups, pairing with good olive oil, or making the best-grilled cheese of your life.

Whether you’re baking for friends, date night, or just yourself (absolutely valid), this one brings the cozy with a little flair. 🍞💛

👉 Inspired by our Soft Whole Wheat Sourdough Bread—but with a golden, garlicky twist.

It’s soft, savory, and packed with roasted garlic flavor. The three-flour blend gives it structure and tenderness, while fresh herbs bring a rustic, bakery-worthy finish. 🧄✨

Why You’ll Love & Benefit from These Ingredients 🍵✨

🥖 Whole Wheat Flour – Rich in nutrients and flavor; gives a hearty, earthy bite
🌾 Bread Flour – Gives the loaf structure, rise, and a perfect chewy bite.
💛 Marquis + Tam 00 Blend – Beautiful flavor from Barton Springs Mill, with a balanced crumb and golden crust
✨ Sourdough Starter – Gut-friendly, naturally leavened, and full of character

Looking for more comforting, flavor-packed meals? Check out our [other recipes here]!

🛒 Shop My Kitchen Favorites!

Love the tools and ingredients used in this recipe? I’ve gathered my favorite must-haves to make cooking easier and more enjoyable. [Click here] to check out my Amazon store for everything I used!

As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

No Reviews

Ingredients

Adjust Servings

	200 g of active starter (100% hydration)
	725 (675 for starter, save 50g for salt) g filtered water
	400g g Marquis Whole Wheat Flour (Barton Springs Mill) (or any whole wheat)
	300 g Tam 00 Flour (Barton Springs Mill) or 00 flour (Polselli, Caputo, or similar)
	300 g King Arthur Bread Flour
	22 g fine sea salt
	1/2 tsp diastatic malt powder (optional)

Inclusions

	2 head roasted garlic (about 10–12 cloves), mashed
	2 tbsp fresh herbs (finely chopped rosemary + thyme)
	Amazon Favorites

Nutritional Information

180 Calories

35g Carbs

6g Protein

1.5g Fat

3g Fiber

1g salt

Directions

Feed Your Starter (this recipe makes 2 loafs)

Combine 75g whole wheat flour, 75g king Arthur Bread Flour, and 150g water. Stir and let it double and becomes active.

Fail-proof sourdough bread recipe A collection of sourdough essentials, including Barton Springs Mill Butler’s Gold flour, a container of bread flour, an active sourdough starter in a glass jar, and a digital scale, set on a kitchen counter.

To feed my starter, I use Barton Springs Mill: Butler's Gold Flour whole wheat and for the 50g of Bread Flour I use King Arthur Bread Flour. I always use filtered water. Feel free to use the flour you like. This recipe is 100% hydration

Mark as complete

🧄 How to Roast the Garlic

Slice the top off a head of garlic to expose the cloves. Drizzle with olive oil and wrap in foil. Roast at 400°F (204°C) for 40–45 minutes until soft and golden. Let cool completely, then squeeze out the cloves and gently mash with a fork.

Garlic bulbs with tops sliced off and olive oil behind, ready to roast for sourdough bread

Mark as complete

Once Starter is Active - Mix the Dough (makes 2 loafs)

In a large bowl, whisk together 200g active sourdough starter and 675g water until cloudy.

Sourdough starter mixed with water in a bowl, ready for flour

Mark as complete

Add flour blend

Add 400g whole wheat, 300g 00 flour, and 300g bread flour. Mix until shaggy. Let rest 45–60 minutes (autolyse).

Flour added to sourdough starter and water in a bowl, beginning the autolyse phase

Mark as complete

Add salt and malt & the saved 50g of water

Dissolve 22g salt and ½ tsp diastatic malt in 50g water. Pour into dough. Pinch and fold until fully combined.

Small container of water and salt ready to add to sourdough dough

Mark as complete

Cover & Rest

Let it rest for 30 minutes. Cover and rest for 4–5 hours at room temperature. Perform 3–4 stretch-and-folds in the first 2 hours, every 30 minutes.

Resting sourdough dough with roasted garlic and olive oil beside it, partially covered

Mark as complete

Pre-shape and bench rest

Turn dough onto a lightly floured surface. Divide in two if making two loaves. Preshape gently and rest uncovered for 20 minutes.

Two preshaped sourdough dough balls resting beside garlic cloves and fresh herbs ready for inclusion

Mark as complete

Final shape with inclusions

Gently flatten each dough round into a rectangle. Spread half the mashed roasted garlic and herbs onto each. Fold like a letter, then roll or tuck into a boule or batard.

Roasted garlic spread on sourdough dough with fresh herbs to the left, ready for folding

Mark as complete

Cold proof

Place shaped loaves in floured bannetons, seam side up. Cover and refrigerate overnight (8–12 hours).

Mark as complete

10.

Preheat, Score & Bake

Preheat oven to 475°F with Dutch oven inside. Turn dough onto parchment, score, and bake covered for 20 minutes, then uncovered for 20–25 minutes more.

Mark as complete

11.

Let It Rest & Crackle

The hardest part? Waiting. As tempting as it is to slice right in, that golden crust is still settling, and the crumb inside is finishing its magic. Cutting too soon could leave you with a gummy center! But trust me—if you let it rest, the reward is worth it.

Mark as complete

12.

Enjoy the Moment!

Let cool completely on a wire rack before slicing—this sets the crumb and keeps things soft and tender. ✨ Then pour a cup of something warm, tear off a piece, and enjoy the moment. 💛

Mark as complete

Notes

As the loaves crackle and cool, the scent of roasted garlic and rosemary fills the kitchen—earthy, warm, and absolutely irresistible. You’ve waited patiently, folded with care, and now it’s time. Slice in, take a deep breath, and let the golden crust give way to everything you hoped for. This is comfort, elevated. 💛