Sourdough Discard Garlic Pull Bread Recipe
Have you tried making Sourdough Discard Garlic Pull Bread Recipe? This recipe transforms leftover sourdough starter into magic.
Equipment
- Large Mixing Bowl
- Rolling Pin
- 9-inch round cake pan
- Pastry brush
- Sharp knife or pizza cutter
- Measuring cups and spoons
- Clean kitchen towel
Ingredients
- 1 cup sourdough discard unfed
- 2 cups all-purpose flour
- 1/2 cup warm milk
- 1/4 cup melted butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 4 cloves garlic minced
- 3 tablespoons butter for garlic mixture
- 2 tablespoons fresh parsley chopped
Instructions
- Combine warm milk and sugar together.
- Add yeast and wait five minutes.
- Mix sourdough discard with melted butter thoroughly.
- Add flour and salt to mixture.
- Knead for 8 minutes until smooth.
- The dough should feel soft and elastic.
- Place dough in a greased bowl.
- Cover with a clean kitchen towel.
- Let it rise for 90 minutes.
- The dough should double in size nicely.
- Melt 3 tablespoons butter in small pan.
- Add minced garlic and cook gently.
- Stir in chopped parsley at end.
- Set aside to cool down slightly.
- Roll dough into a large rectangle.
- Brush garlic butter all over generously.
- Cut into small squares using knife.
- Stack squares in groups of five.
- Stand stacks vertically in greased pan.
- They should fit snugly together nicely.
- Brush remaining garlic butter on top.
- Cover pan with towel again lightly.
- Let rise for 30 more minutes.
- Preheat your oven to 350°F meanwhile.
- Bake for 25-30 minutes until golden.
- The top should look beautifully browned.
- Cool for 10 minutes before serving.
Notes
- Use room temperature discard for best results.
- Fresh garlic tastes better than garlic powder.
- Don't skip the second rise step ever.
- Brush extra butter between dough layers generously.
- Add grated parmesan for extra flavor punch.
- Check oven temperature with a thermometer always.
- Serve warm for the best eating experience.