Sourdough Discard Garlic Pull-Apart Bread

Name: Sourdough Discard Garlic Pull-Apart Bread
Yield: 1 loaf
Ingredients: 0.25 cup Milk; 1.5 tsp Instant yeast; 2 tsp Granulated sugar; 2 cup All-purpose flour; 1 tbsp All-purpose flour; 200 g Sourdough discard; 1 each Egg; 1 tbsp Fresh parsley or rosemary; 1 tsp Kosher salt; 1 tsp Garlic powder; 2 tbsp Unsalted butter; 7 tbsp Unsalted butter; 1 tbsp Fresh parsley or rosemary; 1 tbsp Garlic powder; 0.5 tsp Kosher salt; as needed Flaky salt

A yeast-assisted garlic loaf using sourdough discard.

3 hours 20 minutes, plus cooling1 loaf

Ingredients

Ingredients for1 loaf
Ingredient	Amount
Dough
MilkWarm to 43°C/110°F.	0.25 cup
Instant yeast	1.5 tsp
Granulated sugar	2 tsp
All-purpose flour	2 cup
All-purpose flour	1 tbsp
Sourdough discardUnfed; room temperature.	200 g
EggBeaten.	1 each
Fresh parsley or rosemaryChopped.	1 tbsp
Kosher salt	1 tsp
Garlic powder	1 tsp
Unsalted butterMelted.	2 tbsp
Garlic butter
Unsalted butterSoftened.	7 tbsp
Fresh parsley or rosemaryChopped.	1 tbsp
Garlic powder	1 tbsp
Kosher salt	0.5 tsp
Finish
Flaky saltOptional.	as needed

Method

1
Mix dough ingredients, adding melted butter last. Knead 3–4 minutes until smooth and tacky.
2
Cover in a greased bowl for 60–90 minutes, until doubled.
3
Combine garlic-butter ingredients; reserve 1 tablespoon. Grease a 9 × 5 in pan.
4
Divide into 12 rounds, 4 in wide. Butter, fold and pack fold-down.
5
Cover 30–45 minutes until puffy, below the rim. Heat to 175°C/350°F.
6
Bake 30 minutes; tent 5–10 minutes more, until 93°C/200°F centrally.
7
Brush with reserved butter; salt as desired. Cool in-pan 10 minutes.