Sourdough Pull-Apart Bread with Garlic Herb Butter
Sourdough Pull-Apart Bread with Garlic Herb Butter
Ingredients
For the Sourdough Dough
- 1 cup active sourdough starter
- 1 cup warm water, about 95-105°F
- 3 1/2 cups bread flour
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons olive oil, for greasing
For the Garlic Herb Butter
- 1/2 cup unsalted butter, melted
- 3 garlic, cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved. Add the bread flour and fine sea salt, mixing with a wooden spoon or your hands until a shaggy dough forms. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes (autolyse).
⏱️ 30 min
- 2
After the autolyse, knead the dough for 5-7 minutes. If using a stand mixer with a dough hook, knead on medium-low speed. The dough should become smooth and elastic. Lightly grease a clean bowl with olive oil, transfer the dough to it, turning once to coat. Cover and let it bulk ferment at room temperature (around 70-75°F) for 3-4 hours, or until it has nearly doubled in size. You can also refrigerate it overnight for a longer, slower fermentation.
⏱️ 240 min
- 3
While the dough is proofing, prepare the garlic herb butter. In a small bowl, combine the melted unsalted butter, minced garlic, chopped fresh parsley, chopped fresh chives, grated Parmesan cheese, black pepper, and optional red pepper flakes. Stir until well combined.
⏱️ 5 min
- 4
Lightly flour your work surface. Gently turn the dough out onto the floured surface. Do not punch it down. Roll the dough into a large rectangle, approximately 12x18 inches and about 1/4 inch thick.
⏱️ 5 min
- 5
Brush about two-thirds of the garlic herb butter evenly over the surface of the dough rectangle. Using a sharp knife or pizza cutter, cut the dough into approximately 12 equal squares (e.g., 3 rows by 4 columns).
⏱️ 5 min
- 6
Stack the dough squares on top of each other, about 3-4 squares high. You will have 3-4 stacks. Lightly grease a 9x5 inch loaf pan or line it with parchment paper. Arrange the stacks vertically in the prepared loaf pan, pressing them gently to fit.
⏱️ 10 min
- 7
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1-2 hours, or until the dough has puffed up and nearly reached the top of the pan.
⏱️ 120 min
- 8
Preheat your oven to 375°F. Once preheated, remove the cover from the loaf pan and brush the remaining garlic herb butter over the top of the dough.
⏱️ 15 min•🌡️ 375
- 9
Bake for 35-40 minutes, or until the top is golden brown and the internal temperature reaches 200-210°F. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 35 min•🌡️ 375
- 10
Remove the bread from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Serve warm and pull apart the delicious layers!
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Sourdough Pull-Apart Bread with Garlic Herb Butter
Ingredients
For the Sourdough Dough
- 1 cup active sourdough starter
- 1 cup warm water, about 95-105°F
- 3 1/2 cups bread flour
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons olive oil, for greasing
For the Garlic Herb Butter
- 1/2 cup unsalted butter, melted
- 3 garlic, cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved. Add the bread flour and fine sea salt, mixing with a wooden spoon or your hands until a shaggy dough forms. Cover the bowl with a clean kitchen towel and let it rest for 30 minutes (autolyse).
⏱️ 30 min - 2
After the autolyse, knead the dough for 5-7 minutes. If using a stand mixer with a dough hook, knead on medium-low speed. The dough should become smooth and elastic. Lightly grease a clean bowl with olive oil, transfer the dough to it, turning once to coat. Cover and let it bulk ferment at room temperature (around 70-75°F) for 3-4 hours, or until it has nearly doubled in size. You can also refrigerate it overnight for a longer, slower fermentation.
⏱️ 240 min - 3
While the dough is proofing, prepare the garlic herb butter. In a small bowl, combine the melted unsalted butter, minced garlic, chopped fresh parsley, chopped fresh chives, grated Parmesan cheese, black pepper, and optional red pepper flakes. Stir until well combined.
⏱️ 5 min - 4
Lightly flour your work surface. Gently turn the dough out onto the floured surface. Do not punch it down. Roll the dough into a large rectangle, approximately 12x18 inches and about 1/4 inch thick.
⏱️ 5 min - 5
Brush about two-thirds of the garlic herb butter evenly over the surface of the dough rectangle. Using a sharp knife or pizza cutter, cut the dough into approximately 12 equal squares (e.g., 3 rows by 4 columns).
⏱️ 5 min - 6
Stack the dough squares on top of each other, about 3-4 squares high. You will have 3-4 stacks. Lightly grease a 9x5 inch loaf pan or line it with parchment paper. Arrange the stacks vertically in the prepared loaf pan, pressing them gently to fit.
⏱️ 10 min - 7
Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it proof in a warm place for 1-2 hours, or until the dough has puffed up and nearly reached the top of the pan.
⏱️ 120 min - 8
Preheat your oven to 375°F. Once preheated, remove the cover from the loaf pan and brush the remaining garlic herb butter over the top of the dough.
⏱️ 15 min•🌡️ 375 - 9
Bake for 35-40 minutes, or until the top is golden brown and the internal temperature reaches 200-210°F. If the top browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 35 min•🌡️ 375 - 10
Remove the bread from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Serve warm and pull apart the delicious layers!
⏱️ 15 min