Sourdough Pull Apart Bread
A delightful sourdough bread layered with garlic-herb butter and cheese, perfect for pulling apart and sharing.
Ingredients
- 25 g sourdough starter
- 50 g all-purpose flour
- 50 g water
- 180 g whole milk
- 30 g granulated sugar
- 110 g active sourdough starter
- 350 g all-purpose or bread flour
- 1 large egg
- 1 teaspoon salt
- 55 g unsalted butter (room temperature)
- 85 g unsalted butter (softened for filling)
- 2 tablespoons fresh parsley (finely chopped, or rosemary or thyme)
- 2 cloves garlic (minced, or about 1 teaspoon garlic powder)
- ¼ teaspoon salt
- 50 g grated cheese (such as parmesan, mozzarella, cheddar, or Edam)
- 1 tablespoon water for egg wash
- additional melted butter to brush
- flaky salt to sprinkle on top
Instructions
- Build your starter by mixing 25 g starter, 50 g flour, and 50 g water in a bowl. Cover and let rise overnight until doubled.
- In a stand mixer, combine 180 g milk, 30 g sugar, 110 g active starter, 1 beaten egg, 350 g flour, and 1 teaspoon salt. Mix until thick and slightly sticky.
- Add 55 g softened butter and beat on medium speed for 10–15 minutes until the dough is silky and passes the windowpane test.
- Shape dough into a ball and place in a covered bowl. Let rise until increased by 50% (5–8 hours), then refrigerate overnight.
- Remove dough from the fridge and let come to room temperature for 15 minutes. Meanwhile, mix filling butter: combine 85 g softened butter, herbs, garlic, and salt until smooth.
- Prepare a 9×5-inch loaf pan with parchment paper. Lightly flour your surface, then shape the dough into a log and cut into 12 equal pieces.
- Roll each piece into a circle, spread with filling, sprinkle cheese, and fold in half. Place folded circles into the loaf pan with the folded edge up.
- Cover and let rise until doubled (4–6 hours). Preheat oven to 180 °C (350 °F). Brush with egg wash.
- Bake for 40–50 minutes until golden brown. Brush with melted butter and sprinkle with flaky salt. Let cool briefly before serving.
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Notes
Store leftovers in an airtight container at room temperature for up to 3 days. Reheat gently to soften.