Herb sourdough Christmas recipe
A savory herb sourdough Christmas loaf with rosemary, thyme, parsley, roasted garlic, and enough structure for the holiday table.
A herb sourdough Christmas loaf is the bread you want beside soup, roast chicken, baked brie, or a cheese board. It should be savory, aromatic, and still recognizably sourdough.
Why this works
Fresh herbs can weaken dough if overused, and garlic can slow fermentation. Keep the percentages moderate and fold inclusions in after gluten is established.
Ingredients
Printables and quizzes for cottage bakers — no paywall on the guides.
- Bread flour
- 500 g
- Water
- 375 g
- Starter
- 100 g
- Salt
- 10 g
- Rosemary
- 1 tbsp chopped
- Thyme
- 1 tsp chopped
- Parsley
- 2 tbsp chopped
- Roasted garlic
- 30-40 g mashed
Method
- Mix and autolyse as usual.
- Add starter and salt, then complete two folds before inclusions.
- Fold herbs and roasted garlic in during the third fold.
- Bulk to 50% rise.
- Shape gently to avoid tearing herb pockets.
- Cold proof overnight and bake like a country loaf.
Baker notes
- Use roasted garlic, not raw garlic, for better sweetness and less fermentation drag.
- Pat herbs dry before adding.
- Add lemon zest for brightness.
Where to go next
For more seasonal options, see Christmas sourdough loaves and top sourdough add-ins and inclusions.
Crosodo Journal entries are recipe, craft, and cottage-food notes for home bakers. Recipes assume an active starter and basic equipment. Cottage food sales are governed by your state's law — start with the free state directory, check a product with Can I sell this?, or grab a label template. Not legal advice.
