Sourdough Discard Garlic Pull Apart Bread

• servings: 6 servings
• active time: 25 minutes
• total time: 2 hours 20 minutes

Ingredients

¼ cup non-dairy milk (warmed to 110℉)

1 ½ teaspoons instant yeast

2 teaspoons granulated sugar

1 ¾ cups + 2 Tablespoons 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

½ teaspoon garlic powder

2 Tablespoons unsalted butter (melted)

6 Tablespoons unsalted butter (softened)

1 teaspoon garlic powder

2 Tablespoons fresh parsley or rosemary (chopped)

flaky sea salt (for topping)

Directions

Combine the warmed non-dairy 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 non-dairy milk (1 Tablespoon 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 and garlic powder. Mix until combined and set aside. Grease a 9x5-inch loaf pan and set aside.

After the rise, turn the dough onto a smooth work surface and divide into 12 roughly equal-sized pieces. This doesn't have to be exact and the irregularity is part of the charm of this bread. 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.

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 375℉.

Brush the loaf with the remaining butter mixture and sprinkle with flaky sea salt. Bake for 20-25 minutes until golden. Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully. Serve while warm.