Quiet Morning Sourdough with Garden Herbs
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🌿🍞✨The quiet of the morning has its own rhythm—the kettle steaming, the first slice of bread, the garden still dewy outside the window. This Quiet Morning Sourdough with Garden Herbs is bread for those moments. It carries the tang of a long, patient rise and the fragrance of herbs from the garden folded into every bite. Baked golden in a Dutch oven, it’s crusty on the outside, tender within, and a gentle reminder that the best things often grow slowly.
Why You’ll Love This Recipe 💛
- Rustic, artisan-style sourdough with garden-fresh herbs 🌿
- Long rise for incredible flavor and texture
- Naturally dairy-free and vegan-friendly
- Perfect for toast, sandwiches, or a centerpiece at the table
Quick Reference Snapshot 📋
- Prep: 20 minutes (active)
- Rise/Rest: 12–18 hours (hands-off)
- Bake: 45 minutes
- Total: ~13–19 hours
- Yield: 1 round loaf
- Skill: Intermediate (beginner-friendly with patience)
- Equipment: Large bowl, Dutch oven, parchment, kitchen scale
Ingredients 🌱
(US + metric; swaps noted)
- 3 cups bread flour (360 g) (swap: all-purpose flour)
- 1¼ cups water, room temp (300 mL)
- ½ cup active sourdough starter, fed (100 g)
- 1½ tsp fine sea salt (9 g)
- 2 tbsp fresh herbs, finely chopped (parsley, rosemary, thyme, or chives; 8 g) 🌿
- Extra flour for dusting
Seasonal Swaps 🔄
- Herbs: Use basil in summer, sage in fall, or dill in spring.
- Flour: Try a mix of whole wheat and bread flour (up to 50/50).
- Add-ins: Fold in roasted garlic, sun-dried tomatoes, or shredded cheese for variety.
From My Garden 🌿
Each loaf tells a story—sometimes it’s rosemary sprigs I’ve cut back, sometimes chives that regrow faithfully, sometimes parsley that hangs on through the season. The bread changes with what’s green in the beds, and that’s part of its beauty.
Step-by-Step Instructions 👩🍳
Prepare
- In a large bowl, mix flour, water, and starter until shaggy. Cover loosely; rest 30 minutes (autolyse).
- Add salt and chopped herbs. Mix by hand until incorporated.
Rise
- Cover with a damp towel. Let rise 12–18 hours at room temperature (65–70°F / 18–21°C), until doubled and bubbly.
- Turn dough onto a floured surface. Gently shape into a ball, folding edges underneath.
Bake
- Place dough seam-side down on parchment. Cover and rest 30 minutes. Meanwhile, preheat oven with Dutch oven inside to 450°F (230°C).
- Score top of loaf with a sharp knife. Carefully transfer dough with parchment into Dutch oven. Cover with lid; bake 30 minutes.
- Remove lid; bake 12–15 minutes more until deep golden brown.
Finish
- Cool on wire rack at least 1 hour before slicing.
Serving & Pairing Suggestions 🍽️
- Toast slices with butter and a drizzle of honey 🍯
- Pair with soups, stews, or roasted vegetables 🥘
- Use for sandwiches with garden tomatoes and cheese 🧀🍅
Storage & Make-Ahead 🥡
- Store wrapped in a clean towel at room temp 2–3 days.
- Freeze sliced bread up to 2 months; toast directly from frozen.
- Refresh loaf by warming in a 350°F (175°C) oven for 10 minutes.
Final Thoughts ✨
Bread teaches us patience. It reminds us that growth is slow, steady, and worth the wait. May your mornings be quiet enough to savor a slice warm from the oven, and may each bite remind you of God’s steady, faithful provision. 💛
Community & Connection 🤝
- Instagram — Daily garden moments & behind-the-scenes; tag your loaves so I can cheer you on! 🌿📸
- Subscribe — Fresh recipes, seasonal tips, and printable freebies delivered weekly. ✉️🍂
- Join FB Group — Ask questions, swap ideas, and share what’s growing with a kind, garden-loving community. 🌱🫶
Favorites from My Kitchen to Yours 🛒
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- 6 qt Dutch oven 🍲
- Digital kitchen scale ⚖️
- Bench scraper for shaping
- Sharp lame or knife for scoring
- Cooling rack
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