Sourdough Pull Apart Garlic Bread

Step 1

Mixing the Dough: Combine flour, starter, milk, egg, sugar, and salt in a stand mixer. Mix on low speed for 3-5 minutes. Cover the dough and let it rest for 20 minutes. Resume mixing on medium-high speed, adding the butter one tablespoon at a time until fully incorporated. Mix until the dough is smooth, elastic, and passes the windowpane test. This usually takes about 15 minutes.

Step 2

Bulk Fermentation: Perform 3 sets of stretch and folds about every 30 minutes. Allow the dough to rise until it increases in volume by 50%-75%. This will take 5-9 hours, depending on the temperature of your home.

Step 3

Butter Mixture: Melt the butter and cook the minced garlic in it for about 3 minutes for it lo lose the sharpness. Stir in your choice of seasonings - I recommend fresh parsley if you have it, dried parsley or Italian seasoning.

Step 4

Shaping: Roll the dough into a long log and cut bite-sized pieces. Toss half the dough pieces into a greased loaf tin. Pour half of the butter and seasoning mixture over them. Add the remaining dough pieces and pour the remaining butter mixture over the top.

Step 5

Second Rise: Cover and let the dough rise until puffy, about 4-12 hours depending on the temperature. Like with any enriched dough, I find it's better to do an hour extra if you're in doubt (and honestly, I find that the second rise is really flexible! You almost cannot go wrong).

Step 6

Baking: Preheat the oven to 400°F (205°C). Bake for 20-25 minutes. If you have an extra loaf pan, I highly recommend covering the bread and baking it covered for 13 minutes, then uncovered for 12-15 minutes, until the top is golden brown. Brush with extra melted butter after baking and serve warm.