Sourdough Discard Garlic Pull Apart Bread

• servings: 6 servings
• active time: 25 minutes
• total time: 3 hours 20 minutes

Ingredients

¼ cup non-dairy or regular dairy milk (warmed to 110℉)

1 ½ teaspoons instant yeast

2 teaspoons granulated sugar

2 cups + 1 Tablespoon 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)

7 Tablespoons unsalted butter (softened)

1 Tablespoon fresh parsley or rosemary (chopped)

1 Tablespoon garlic powder

½ teaspoon kosher salt

flaky sea salt (for topping)

Directions

Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook*. 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. Set aside 1 Tablespoon of this mixture to brush on the loaf when it comes out of the oven. Grease a 9x5-inch loaf pan and set aside**.

After the rise, turn the dough onto a smooth work surface and divide into 12 equal-sized pieces. I recommend using a kitchen scale to divide the dough evenly (for me, each piece was about 55 grams).Flatten each piece with the palm of your hand into a rough circle about 4 inches in diameter, then spread with 1-2 teaspoons of the butter mixture. Fold the piece in half like a taco, 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 all but the 1 Tablespoon of the butter mixture you've kept for brushing on the loaf when it comes out of the oven.

Cover the pan with plastic wrap or a clean kitchen towel 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 30 minutes, then cover with aluminum foil and bake an additional 5-10 minutes. The final loaf will be golden brown, and if you use a kitchen thermometer, the internal temperature will reach about 200℉. While the loaf is still warm, brush with the remaining butter mixture and sprinkle with flaky sea salt. Let the loaf cool in the pan for 10 minutes, then serve.