BREAKFAST · EASY
Mint Sourdough Bread
Fresh, herby pull-apart loaf perfect for a weekend table.
15 min
Prep
8h
Rest
25 min
Bake
1 loaf
Yield
Easy
Difficulty
Total time: 8h 40 min
Ingredients
Steps
1
Mix dough ingredients. ⏱ 10 min
2
Incorporate fresh herbs. ⏱ 5 min
3
Long bulk fermentation. ⏱ 8 hours
4
Shape into rolls and bake. ⏱ 25 min
Step-by-step baking
1
Mix Combine flour, water, discard, oil, salt and sugar to a shaggy dough. ⏱ 10 minutes
2
Herbs Fold in chopped mint during the first set of stretch-and-folds. ⏱ 5 minutes
3
Bulk Ferment Ferment 6–8 h at room temperature until doubled. ⏱ 8 hours
4
Shape & Bake Divide into 9 balls, arrange in a tin, and bake at 200°C until golden. ⏱ 25 minutes
Tips
🍃 Fresh vs Dried
Fresh mint gives the brightest flavour — use dried at half the weight.
🍋 Variation
Add lemon zest for a bright citrus twist.