GARLIC PULL APART SOURDOUGH BREAD

For the bread

* ¼ cup non-dairy or regular dairy milk warmed to 110℉

* 1 ½ teaspoons instant yeast

* 2 teaspoons granulated sugar

* 2 cups + 1 Tablespoon flour

* 200 grams (about ¾ cup) sourdough discardunfed, at room temperature

* 1 egg lightly beaten

* 1 Tablespoon fresh parsley or rosemary chopped

* 1 teaspoon kosher salt

* 1 teaspoon garlic powder

* 2 Tablespoons unsalted butter melted

For the topping

* 7 Tablespoons unsalted butter softened

* 1 Tablespoon fresh parsley or rosemary chopped

* 1 Tablespoon garlic powder

* ½ teaspoon kosher salt

* flakey sea salt for topping

INSTRUCTIONS

* Combine the warmed milk, instant yeast, and sugar in the bowl of a stand mixer fitted with a dough hook*. Add the flour, sourdough discard, beaten egg, chopped herbs, salt, and garlic powder. With the mixer on low speed, slowly add 2 Tablespoons of melted butter. Increase speed to medium and mix until a shaggy dough forms.

* Transfer the dough to a smooth work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and slightly tacky (but not sticky). If needed, add more flour or milk (1 Tablespoon / 10 grams at a time) to reach your desired consistency.

* Transfer the dough to a large greased bowl and cover with plastic wrap. Let rise for 60-90 minutes, or until doubled in size.

* While the dough rises, make the topping. In a small bowl, combine the softened butter, chopped herbs, garlic powder, and ½ teaspoon salt. Mix until combined. Set aside 1Tablespoon of this mixture to brush on the loaf when it comes out of the oven.

* Grease a 9x5-inch loaf pan and set aside**.

* After the rise, turn the dough onto a smooth work surface and divide into 12 equal-sized pieces. I recommend using a kitchen scale to divide the dough evenly (for me, each piece was about 55 grams).

* Flatten each piece with the palm of your hand into a rough circle about 4 inches in diameter, then spread with 1-2 teaspoons of the butter mixture. Fold the piece in half like a taco, then transfer to the prepared baking pan with the fold-side down on the bottom of the pan. Repeat with the remaining pieces of dough, using all but the 1 Tablespoon of the butter mixture you've kept for brushing on the loaf when it comes out of the oven.

* Cover the pan with plastic wrap or a clean kitchen towel and let rise 30-45 minutes until the dough is puffed. The dough should not rise above the edges of the loaf pan.

* Preheat the oven to 350℉.

* Bake for 30 minutes, then cover with aluminum foil and bake an additional 5-10 minutes. The final loaf will be golden brown, and if you use a kitchen thermometer, the internal temperature will reach about 200℉.

* While the loaf is still warm, brush with the remaining butter mixture and sprinkle with flaky sea salt. Let the loaf cool in the pan for 10 minutes, then serve.