Sourdough Herb and Garlic Twist Loaf Recipe
This Sourdough Herb and Garlic Twist Loaf is a beautifully aromatic and flavorful bread, combining the tangy depth of sourdough with a fragrant blend of fresh herbs, garlic, and Parmesan cheese. Rolled into an attractive twisted shape, it's perfect for serving warm as a comforting side or appetizer, offering a deliciously soft interior with a golden crust.
- Prep Time: 1 hour 15 minutes (including initial rest and kneading)
- Cook Time: 40 minutes
- Total Time: 13 hours 55 minutes (including overnight sourdough fermentation and proofing)
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: European
Ingredients
Dough
- 100 g Sourdough Starter
- 500 g Bread Flour
- 8 g Salt
- 50 g Butter (melted - salted or unsalted)
- 200 g Milk (slightly warm, around 37°C)
- 50 g Water (warm)
Filling
- 3 cloves Garlic (finely diced)
- 50 g Parmesan Cheese (grated)
- 100 g Salted Butter (softened at room temperature)
- 1 bunch Fresh Herbs (thyme, basil, parsley, sage, finely chopped)
Instructions
- Mix liquids: Combine the sourdough starter with warm water and milk in a mixing bowl, stirring until mostly dissolved, allowing a few lumps.
- Form initial dough: Add bread flour, melted butter, and salt to the liquid mixture. Stir until a shaggy dough forms. Cover and let rest for about 1 hour.
- Knead dough: Transfer dough onto a clean surface and knead until soft and supple, approximately 10 minutes by hand or 5 minutes with a stand mixer.
- First rise: Place kneaded dough in a bowl, cover, and let it rise until it increases in size by about 50%.
- Prepare filling: While dough rises, finely mince the fresh herbs and garlic. Mix these with grated Parmesan and softened salted butter until well combined. Set aside.
- Shape dough rectangle: Once risen, gently tip dough onto a clean surface and shape into a rectangle roughly 25 inches by 8 inches (64 x 20 cm). Don't worry about degassing; the dough will rise again later.
- Spread filling: Evenly spread the herb and garlic butter mixture over the dough, leaving approximately a 1-inch strip at the top edge free of filling.
- Roll dough log: Roll the dough tightly from the long edge into a log shape like cinnamon rolls, sealing the seam and then placing the seam side down.
- Cut strands: Using a knife or dough scraper, cut the log lengthwise through the middle up to near the top, leaving a small portion uncut so two strands remain connected, revealing swirls of filling.
- Twist strands: Gently twist the two strands together lengthwise into a rope about 30 inches (76 cm) long, sealing both ends by pinching together.
- Form twist shape: Shape the twisted rope into an “S” form, curling each end inward toward the center to create the loaf's distinctive twist.
- Proof dough: Place the twisted loaf on a parchment-lined baking tray, cover with a damp cloth, and let it proof for a few hours until it becomes noticeably puffy.
- Preheat oven and bake: Preheat the oven to 200°C (392°F). Bake the twist on the lower rack for about 40 minutes or until golden brown. For fan-forced or hotter ovens, reduce the temperature to 180°C (356°F).
- Cool and finish: Remove the loaf carefully from the oven—note some butter may drip during baking, especially if the tray has no sides.
- Brush with butter and serve: While warm, brush the loaf with any excess butter for added richness. Serve immediately for best flavor and texture.
Notes
- The fresh herb mix can include thyme, basil, parsley, and sage for a balanced herbaceous flavor.
- Using a stand mixer or Thermomix for kneading saves time and effort but hand kneading works perfectly well.
- Ensure milk and water are warm but not hot (around 37°C) to aid proper fermentation without killing the sourdough culture.
- Keep some butter aside to brush the loaf after baking for a glossy finish and extra flavor.
- If your oven is fan forced, reduce baking temperature to 180°C to prevent burning.
- Proofing times can vary depending on room temperature; the dough should look visibly puffy before baking.