Sourdough Discard Garlic Pull Apart Bread
Makes one 9×5 loaf (8 servings)
A soft, enriched sourdough discard loaf of folded dough pieces layered with garlic-herb butter, finished with flaky salt.
| prepGrease a 9×5-inch loaf pan | ||||||||
| prepPreheat oven to 350°F / 175°C before baking | ||||||||
| 60 ml milk, warmed to 110°F / 43°C | Mix to a shaggy dough | Knead 3-4 min until smooth | Rise 60-90 min until doubled | Divide, flatten, spread, fold into pan | Rise 30-45 min until puffed | Bake 350°F / 175°C, 30 min; foil, 5-10 min | Brush with reserved butter, add flaky salt | Cool in pan 10 min, serve |
| 1 1/2 tsp instant yeast | ||||||||
| 2 tsp sugar | ||||||||
| 2 cups + 260 g all-purpose flour | ||||||||
| 200 g sourdough discard, unfed, room temperature | ||||||||
| 1 egg, lightly beaten | ||||||||
| 1 Tbsp fresh parsley or rosemary, chopped | ||||||||
| 1 tsp kosher salt | ||||||||
| 1 tsp garlic powder | ||||||||
| 30 g unsalted butter, melted | ||||||||
| 100 g unsalted butter, softened (for the topping) | Mix garlic herb butter; reserve 1 Tbsp | |||||||
| 1 Tbsp fresh parsley or rosemary, chopped (for the topping) | ||||||||
| 1 Tbsp garlic powder (for the topping) | ||||||||
| 1/2 tsp kosher salt (for the topping) | ||||||||
| flaky sea salt, for topping | ||||||||
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