Sourdough Garlic Pull Apart Bread
Equipment
- 1 stand mixer with dough hook (optional, can mix by hand)
- 2 large mixing bowls
- 1 Small mixing bowl
- 1 9×5-inch loaf pan (or 8–9 inch round cake pan)
- 1 Whisk
- 1 Silicone spatula
- 1 pastry brush
- 1 bench scraper or sharp knife
- 1 Rolling Pin
- 1 clean kitchen towel or plastic wrap
- 1 Cooling rack
Ingredients
- 240 gram sourdough starter 100% hydration, active and bubbly
- 240 milliliter warm milk about 30°C / 86°F
- 50 gram granulated sugar
- 1 large egg room temperature
- 75 gram unsalted butter melted and cooled slightly
- 500 gram bread flour
- 9 gram fine sea salt
- 60 gram unsalted butter for garlic coating; melted
- 4 clove garlic finely minced
- 10 gram fresh parsley finely chopped
- 30 gram grated Parmesan cheese
- 2 gram dried oregano
- 2 gram dried thyme
- 2 gram flaky sea salt for topping
Instructions
- In a large mixing bowl whisk together the active sourdough starter, warm milk, sugar, egg, and melted butter until smooth.
- Add the bread flour and fine sea salt to the bowl and mix with a spatula until a shaggy dough forms.
- Knead the dough by hand or with a stand mixer on medium-low speed for 8–10 minutes until smooth, elastic, and only slightly tacky.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise at warm room temperature for 2–3 hours until puffy and nearly doubled.
- While the dough rises, combine the 60 g melted butter, minced garlic, chopped parsley, grated Parmesan, dried oregano, and dried thyme in a small bowl and set aside.
- Once risen, gently deflate the dough and turn it out onto a lightly floured work surface.
- Using a rolling pin, roll the dough into a rectangle approximately 30×40 cm (12×16 inches).
- Brush the surface of the dough evenly with the garlic-herb butter mixture, reserving 1–2 tablespoons for the top.
- With a bench scraper or knife, cut the rectangle into strips about 5 cm (2 inches) wide, then cut those strips into squares or rectangles roughly 5×5 cm (2×2 inches).
- Stack several dough pieces loosely together and arrange them upright, cut sides up, in a greased loaf pan (or in concentric rings in a round pan), leaving a little space between stacks for rising.
- Cover the pan loosely and let the dough proof at warm room temperature for 60–90 minutes until noticeably puffy and almost to the top of the pan.
- About 20 minutes before baking, preheat the oven to 190°C (375°F).
- Just before baking, brush the top of the dough with the reserved garlic butter and sprinkle with flaky sea salt.
- Bake for 30–35 minutes until the bread is deep golden brown and the internal temperature reaches about 93°C (200°F).
- Remove the pan from the oven, cool on a rack for 10–15 minutes, then carefully run a knife around the edges and lift or invert the bread out of the pan.
- Serve warm, allowing guests to pull apart pieces at the table.
Notes
For best flavor, use a well-fed, active starter and avoid adding more flour than necessary so the bread stays soft and fluffy; a slightly warm, draft-free spot helps the dough rise properly, and if your kitchen is cool, you can extend the rise rather than forcing it with extra yeast. Let the dough proof until it looks puffy even if it takes longer than the suggested time, since sourdough ferments more slowly. You can prepare the dough the night before and refrigerate it after the first rise for easier scheduling and even better flavor; just let it warm slightly before shaping. Adjust garlic and herbs to taste, and if the top browns too quickly, tent loosely with foil for the last 10 minutes of baking so the interior finishes cooking without over-browning.
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