At a Glance
An aromatic wheat sourdough (Weizenbrot) infused with fresh basil for a bright, savory note. The recipe targets ~75% hydration for an open but manageable crumb; basil is added late to preserve volatile oils and aroma. Use a well-fed starter and moderate bulk fermentation to develop flavor and structure [1][2][3].
Not suitable if:
- • You haven't maintained an active starter → create a starter
- • You prefer plain bread without inclusions → basic wheat sourdough
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Banneton Proofing Basket
Shapes the loaf and supports final proof
Dutch Oven
Provides steam and even heat for great oven spring
Dough Scraper
Makes handling and folding sticky wheat dough easier
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Ingredients
Weigh all ingredients on a kitchen scale. Use grams for consistency; fresh basil and ambient humidity change dough behavior, so measure precisely [2][4].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour (strong white) | 400g | 80% | Provides gluten structure for an open crumb |
| Whole wheat flour | 100g | 20% | Adds flavor and color; replace with more bread flour for lighter crumb |
| Water | 375g | 75% | Room temperature; adjust ±10g if basil is wet |
| Active wheat starter (100% hydration) | 100g | 20% | Peaked 4–8 hours after feeding, bubbly |
| Salt | 10g | 2% | Sea or kosher |
| Fresh basil | 20g (packed), finely chiffonade | 4% | Add after bulk to preserve oils [1][3] |
| Optional: grated Parmesan | 30g | 6% | Adds umami; incorporate with basil |
Schedule
Weekend (no rush)
Daytime mix and bake same day with optional overnight retard
Weekday night to next-day bake
Mix in evening, shape and retard overnight, bake next afternoon
💡 Tips
- If fermentation runs fast, chill dough to slow enzyme activity and acid production [3][5].
- Adding basil too early can degrade structure and blow out bubbles — add during shaping or after initial coil folds [1][2].
Step by Step
Autolyse and mix
Combine flours and water in a large mixing bowl. Mix just until hydrated and let rest 30–45 minutes (autolyse) to allow enzymes to start gluten formation and improve extensibility [2][8]. After autolyse, add starter and salt and mix until cohesive using a dough whisk or hands.
⏱ 45–60 minutes total
Bulk fermentation and folds
Perform 3 sets of coil or stretch-and-folds at 30–40 minute intervals. Use a dough scraper to help lift and fold. Bulk continues until dough increases ~30–50% and shows bubbles [1][3].
⏱ 3–5 hours depending on temperature
Incorporate basil
At the end of bulk (or during shaping), scatter the fresh basil chiffonade over the dough and perform a gentle lamination to distribute without smashing air pockets. (If adding cheese, layer it with basil.) Scientific note: basil's volatile oils are heat-sensitive; late addition preserves aroma [1][3].
⏱ 2–5 minutes
Pre-shape and bench rest
Turn dough onto lightly floured surface. Pre-shape into a loose boule or bâtard, rest 15–30 minutes uncovered.
⏱ 15–30 minutes
Final shaping
Shape tightly to build surface tension and place seam-side up into a floured banneton or lined bowl. Cover and proof according to schedule.
⏱ 10 minutes
Bake
Preheat oven and your Dutch oven to 250°C/480°F for 30 minutes. Turn loaf onto parchment paper, score with a bread lame, and transfer to Dutch oven. Bake 15 minutes with lid on, then remove lid and reduce to 200°C/400°F for 30–35 minutes until crust deepens. Check internal temp with an instant-read thermometer: aim for 96–98°C / 205–208°F [1][6].
⏱ 45–55 minutes
Cool before slicing
Use oven mitts to remove loaf and cool on a wire rack. Rest at least 2 hours; cutting early yields gummy crumb due to ongoing starch gelatinization and moisture redistribution [2][5].
⏱ 2+ hours
Tips & Variations
Variations
Tomato & Basil
Add 60g drained, chopped sun-dried tomatoes (oil-packed drained) and add basil last
→ Umami and color; drain tomatoes well to avoid excess hydration [3][5]
Garlic-Basil
Fold in 1–2 roasted garlic cloves mashed with olive oil
→ Richer savory profile; roasted garlic reduces sharpness [6]
Soft Pull-Apart
Use 70% hydration and shape into rolls
→ Softer crumb, good for sandwiches
Pro Tips
- 💡 Always add fresh herbs late to preserve aroma and avoid enzymatic discoloration [1][2].
- 💡 If using wet inclusions (fresh tomatoes), drain thoroughly and reduce dough water by the estimated moisture amount [3][5].
- 💡 Slice with a serrated bread knife one day after baking for best texture.
Common Issues
Common issues and quick fixes:
Storage
Bread bag or bread box
3–5 days
Keep cut side down to retain moisture
Paper bag then cloth
2–3 days
Avoid plastic which softens crust
Freezing
3 months
Slice and vacuum or wrap in foil; toast from frozen
⚠️ Do not refrigerate—starch retrogradation accelerates staling in cold temperatures [8].
Sources
-
[1]
Little House on Laurel (Bread and Basil) – Best Artisan Basil Sourdough Bread » Little House on Laurel – Link
-
[2]
Two Pink Peonies (Little House on Laurel) – Basil Sourdough Bread | Two Pink Peonies – Link
-
[3]
Amy Bakes Bread (Tomato/Basil) – Tomato Basil Sourdough Bread - Amy Bakes Bread – Link
-
[4]
Hungry Shots – Basil Sourdough Bread | Hungry Shots – Link
-
[5]
Farmgirl Fare / Around the Family Table – Fresh Tomato & Basil Whole Wheat Sourdough Bread - Farmgirl Fare – Link
-
[6]
Around the Family Table – Roasted Garlic Tomato Basil Sourdough Bread - Around the Family Table – Link
-
[7]
Breadtopia Forum / Amy Bakes Bread – Tomato Basil No-Knead Sourdough - Breadtopia Forum – Link