Sourdough Pull Apart Bread
This sourdough pull apart bread is filled with rich garlic and herb butter and a little cheese. The perfect appetizer or snack.
Ingredients
Sourdough starter
- 20 g starter
- 40 g all-purpose flour
- 40 g water
Dough
- 180 g whole milk
- 30 g granulated sugar
- All the sourdough starter around 100g active starter
- 350 g all-purpose flour or bread flour
- 1 large egg
- 1 teaspoon salt
- 55 g unsalted butter room temperature
Filling
- 85 g unsalted butter softened
- 2 Tablespoons fresh parsley finely chopped. Or use rosemary or thyme
- 2 cloves garlic minced, or use a teaspoon of garlic powder
- 1/4 teaspoon salt
- 50 g grated cheese parmesan, mozzarella, cheddar cheese, Edam...
Egg wash and topping
- 1 egg + 1 Tablespoon water
- Melted butter
- Flaky salt
Instructions
- Mix sourdough starter, flour, and water in a small bowl until well combined. Transfer to a clean jar and let rise until doubled in size and bubbly (this can be done the night before in cooler weather, or in the morning in warmer conditions). 20 g starter, 40 g all-purpose flour, 40 g water
- In the bowl of a stand mixer fitted with a dough hook attachment, combine milk, sugar, doubled sourdough starter, egg, flour, and salt. Mix into a thick and slightly sticky dough. 180 g whole milk, 30 g granulated sugar, All the sourdough starter, 350 g all-purpose flour, 1 large egg, 1 teaspoon salt
- Add in the softened butter and mix again for around 10-15 minutes on medium speed until the dough is silky and strong and passes the window pane test. 55 g unsalted butter
- Shape into a ball and place in a container with a lid, or a bowl and cover it.
- Let the dough rise in a warm spot (ideally around 25°C/77°F) for anywhere from 2-5 hours, depending on temperature, until it's bulked out by around 30-40%. You can create a warm and humid spot by placing the dough into a turned-off oven alongside a dish of boiled water. Replace the water as needed when it cools down.
- After this rise, ensure the dough is covered tightly and refrigerate overnight.
- The following day, remove from the fridge and let it come to room temperature for 15 minutes. Meanwhile, mix together the softened butter, herbs, garlic, and salt for the filling. 85 g unsalted butter, 2 Tablespoons fresh parsley, 2 cloves garlic, 1/4 teaspoon salt
- Line a 9x5 inch loaf pan with parchment paper.
- Pull the dough onto a lightly floured surface and form it into a 12-inch (30cm) long log and cut it into 12 equal 1-inch pieces with a bench scraper or knife. If you want them even, weigh the whole dough first and divide it by 12.
- Shape each piece into a little ball. Roll each ball into a circle around 4 ½ inches (11cm) in diameter.
- Spread each piece with garlic butter, leaving a little border around. Add a sprinkle of cheese, then fold the dough circle in half. 50 g grated cheese
- Place the half circle into the loaf pan with the edges facing up. Continue with the remaining dough and filling, stacking the layers of dough. They will need to be squished in.
- Cover the pan and let the dough rise again in a warm spot until doubled in size, around 4-6 hours depending on temperature.
- Preheat the oven to 180°C (350°F). Whisk together egg and water for the egg wash and use a brush to brush this all over the top of the bread. 1 egg + 1 Tablespoon water
- Bake for around 40-50 minutes until deep golden brown. If the top of the berad is browning too fast, loosely cover with a sheet of aluminum foil. After baking, brush the hot bread with melted butter and sprinkle a bit of flaky salt. Melted butter, Flaky salt
- Leftover sourdough pull apart bread can be stored in an airtight container for up to 3 days. After day 1, reheat it in the microwave before eating to soften it up, as the enriched bread will stiffen on the following days.
Notes
Feeding your starter: In cooler weather, feed your starter the night before. In warmer conditions, a morning feed usually works well and gives you more control over timing. If you do feed overnight in a warm kitchen, increase the ratio to 1:4:4 (e.g., 10g starter, 40g flour, 40g water) to prevent the levain from over-fermenting before morning.
Cooler kitchens: Place the dough in a gently warm spot (around 25°C/77°F) during bulk ferment. A turned-off oven with the light on or a mug of hot water inside works well.
Nutrition
Serving: 1serveCalories: 289kcalCarbohydrates: 35gProtein: 6gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 37mgSodium: 333mgPotassium: 83mgFiber: 1gSugar: 4gVitamin A: 497IUVitamin C: 1mgCalcium: 69mgIron: 2mg
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