This basil sourdough bread is a soft, tangy sourdough with a wonderful hint of basil. It is the perfect fun twist on a classic sourdough bread recipe.
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I have noticed that while I have been writing a ton of sourdough discard recipes that I haven’t been sharing any of my favorite loaves. I am hoping to change that with a few new sourdough bread recipes that I have coming up.
If you are looking for more sourdough favorites, we love these sourdough chocolate chip cookies and this sourdough discard coffee cake too.
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💭 Why you’ll love this recipe
This is a great beginner sourdough recipe or something a little different for seasoned sourdough bakers to try rather than just another plain loaf.
🍞 Ingredients needed
For this recipe, you will need:
- Sourdough starter: You will need a strong, active sourdough starter that has been fed. If you’re new to sourdough baking then be sure to check out my post on how to make sourdough starter with blueberries.
- Bread flour: I have tried a few sourdough recipes with all purpose flour and the results are subpar. I highly recommend bread flour. I use HEB (my local grocery store brand in Texas) or King Arthur bread flour in my sourdough baking. Make sure you get a quality brand of bread flour.
- Salt: Without salt your bread will be pretty flavorless.
- Dried basil and Italian spices: The spices for the bread.
- Warm water: You will need warm water for this bread, make sure it isn’t too hot or it will effect the enzymes in the bread.
🥖 Variations
You can add some additional herbs or spices into the bread, if you like. This is an easy and versatile sourdough recipe to experiment with.
⏲️ Recipe instructions (step by step guide)
Forming the dough
In a glass or metal bowl, combine the active starter with the water. Mix together until well combined (image 1). Next add in the bread flour, salt, Italian seasoning, and dried basil. Mix with a large spoon or by hand until well combined (image 2). Cover with a damp kitchen towel and let rest for one hour (image 3).
Next, uncover your dough and stretch it. I like to run my hands under the sink and do this with wet fingers to make it easy. I stretch mine about six folds. Shape back into a round or oval shape (image 4) then cover. Let it rise for 6 to 8 hours. Once the dough has risen, lightly shape and score it (image 5). Dust the top with a little bread flour (about a tablespoon or two).
Baking
Preheat your oven to 500 degrees. You can sprinkle corn meal under your loaf or you can use the cast iron skillet method (put a cast iron pan under your Dutch oven while the lid is removed during your bake) to prevent the bottom of your loaf from burning. You can also line your Dutch oven with several sheets of parchment paper but make sure it is rated for high temperature use.
Bake for 15 minutes at 500 degrees with the Dutch oven lid on. Carefully remove the lid and reduce the heat down to 450 degrees. Bake for 25 more minutes.
👩🏻🍳 Tips
- Make sure your starter is active before making sourdough.
- If it is winter or you’re in a cold environment, it may take longer for your bread to rise.
- Dedicate a Dutch oven to baking or get a cast iron Dutch oven. The high temperatures will fade your Dutch oven over time.
📋 Recipe FAQs
Store leftover sourdough at room temperature in a paper bag or in a food storage bag.
You can double wrap the bread in plastic food storage wrap or aluminum foil and freeze for up to two months as well.
Make sure your sourdough starter is active and strong before baking bread.
Bread flour is the best flour to use while making sourdough. The high protein content will give the best gluten structure.
Put a cast iron pan under your Dutch oven while the lid is removed during your bake. You can also put a little corn meal under your loaf before baking.
Other sourdough recipes:
If you tried this Basil Sourdough Bread or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Basil Sourdough Bread
Equipment
- Dutch oven see notes
Ingredients
- 310 grams warm water 1 ⅓ cup
- 120 grams active sourdough starter ½ cup
- 500 grams bread flour 4 cups plus 2 tablespoons
- 1 ½ teaspoons salt 16 grams
- 1 teaspoon dried basil
- ½ teaspoon Italian seasoning blend
Instructions
For the dough
- In a glass or metal bowl, combine the active starter with the water. Mix together until well combined.
- Next add in the bread flour, salt, Italian seasoning, and dried basil. Mix with a large spoon or by hand until well combined.
- Cover with a damp kitchen towel and let rest for one hour.
- Next, uncover your dough and stretch it. I like to run my hands under the sink and do this with wet fingers to make it easy. Stretch about six folds. Shape back into a round or oval shape then cover. Let it rise for 6 to 8 hours.
- Once the dough has risen, lightly shape and score it. Dust the top with a little bread flour (about a tablespoon or two).
To bake
- Preheat your oven to 500 degrees. You can sprinkle corn meal under your loaf or you can use the cast iron skillet method (put a cast iron pan under your Dutch oven while the lid is removed during your bake) to prevent the bottom of your loaf from burning. You can also line your dutch oven with several sheets of parchment paper but make sure it is rated for high temperature use.
- Bake for 15 minutes at 500 degrees with the Dutch oven lid on. Carefully remove the lid and reduce the heat down to 450 degrees. Bake for 25 more minutes.
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