Sourdough Discard Garlic Pull Apart Bread

EQUIPMENT

• Kitchen scale
• 9×5-inch baking pan

• INGREDIENTS

• For the bread

  • ¼ cup non-dairy or regular dairy milk warmed to 110℉
  • 1 ½ teaspoons instant yeast
  • 2 teaspoons granulated sugar
  • 2 cups all-purpose flour
  • 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
  • 1 egg lightly beaten
  • 1 Tablespoon fresh parsley or rosemary chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 2 Tablespoons unsalted butter melted

  For the topping

  • 6 Tablespoons unsalted butter softened
  • 1 Tablespoon fresh parsley or rosemary chopped
  • 1 Tablespoon garlic powder
  • ½ teaspoon kosher salt
  • flaky sea salt for topping

  INSTRUCTIONS

  • Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer*. Add the flour, sourdough discard, beaten egg, chopped herbs, salt and garlic powder. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.
  • Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or milk (1 Tablespoon / 10 grams at a time) to reach your desired consistency.
  • Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.
  • While the dough rises, make the topping. In a small bowl, combine the softened butter, chopped herbs, garlic powder and ½ teaspoon salt. Mix until combined and set aside. Grease a 9×5-inch loaf pan and set aside**.
  • After the rise, turn the dough onto a smooth work surface and divide into 12 equal-sized pieces***. Flatten each piece with the palm of your hand into a rough circle about 4-inches in diameter, then generously spread with the butter mixture. Fold the piece in half, then transfer to the prepared baking pan with the fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough, using nearly all of the butter mixture (save a little to brush on at the end!).
  • Cover the pan with plastic wrap and let rise 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan.
  • Preheat the oven to 350℉.
  • Bake for 25-30 minutes until golden brown. While the loaf is still warm, brush with any remaining butter mixture and sprinkle with flaky sea salt. Let the loaf cool in the pan for 10 minutes, then serve.

  NOTES

  *This recipe can be made without a stand mixer. To do so, mix the dough in a large mixing bowl with a wooden spoon, then knead by hand.

  **If you are doubling or tripling this recipe, you will use 2 (for doubling) or 3 (for tripling) 9×5-inch baking pans.

  ***I recommend using a kitchen scale to ensure the pieces are of equal weight. First, measure the weight of your dough, then divide by 12 to determine how much each piece should weigh. This is not essential, but more even sizing makes it easier when baking!

  If you are doubling or tripling this recipe, divide the dough into either 2 (for doubling) or 3 (for tripling) equal-size portions. This will be the dough for each individual loaf. Then proceed with the directions as written, dividing the dough into 12 pieces for each loaf.