Description
This Garlic & Herb Sourdough Pull Apart Bread is a complete sensory experience; from kneading the dough, to the smell and the melt-in-your-mouth taste.
Ingredients
Units
Scale
Dough:
- 1 cup sourdough starter
- 1 tablespoon olive oil
- 1 cup milk
- 4 cloves minced garlic
- 1 tsp. sea salt
- 1 tablespoon sugar
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 tsp. crushed dried basil
- 3 1/2 cups all-purpose white Spelt flour
Filling:
- 3 tablespoons unsalted butter, melted & divided
- 4 cloves minced garlic (or more to taste)
- 6 – 8 tablespoons Parmesan cheese (or more to taste)
- 1 tsp. crushed dried basil
Instructions
- Pour the activated sourdough starter into a large mixing bowl. Warm the milk. Stir the oil, minced garlic, salt, sugar and herbs into the warm milk and add this mixture to the starter. Mix well using a wooden spoon or Danish dough whisk.
- Add the flour, a cup at a time and continue adding until the dough is too stiff to mix by hand. Turn it out onto a floured work surface and knead in the remaining flour. Knead until the dough is smooth and elastic.
- You can also mix and knead the dough in a bread machine or stand mixer if you prefer.
- Place the dough in a clean, greased bowl and cover with plastic wrap. Let it proof at room temperature, about 70 degrees F. for 8 to 12 hours (or overnight). During the bulk fermentation, the dough should double in size.
- The next morning or 8 to 12 hours later, gently remove the dough to a floured work surface and let the dough rest for 20 – 30 minutes before proceeding to the next step.
- Roll out the dough into a 12 x 20-inch rectangle. Brush with 3 tablespoons of the melted butter and sprinkle the parmesan cheese herbs and minced garlic over the top.
- Cut the dough into 6 equal pieces using a sharp knife of a pizza wheel. Stack the pieces on top of each other and cut the stacks into 6 equal pieces.
- Transfer the stacks to a 9 x 5-inch bread pan. Cover the pan with plastic wrap and let the loaf proof for 2 to 4 hours, until it doubles in bulk or rises almost to the top of the pan. If you want a shorter proof time, let it proof at room temperature for 1 hour, then place it in a warm place, 85 to 90 degrees, until it doubles in bulk.
- Preheat the oven to 350 degrees F. Drizzle the top of the loaf with the remaining 1 tablespoon of melted butter. Place the loaf in the preheated oven and let it bake for 35 – 45 minutes. If the loaf starts to brown before it is baked through, tent it with foil to prevent over browning.
- Remove to a wire rack to cool slightly before serving.
Notes
If you haven’t fed your starter recently, refer to the post on how to activate a sourdough starter (https://www.breadexperience.com/activating-sourdough-culturestarter/)
Inspired and adapted from:
Herb Spelt Bread from Classic Sourdoughs by Ed & Jean Wood
Garlic & Herb Pull Apart Bread by Baked by Rachel
- Category: Pullapart Bread