Ingredients:

  • 200g sourdough discard (100% hydration, unfed)
  • 350g all-purpose flour
  • 120ml warm whole milk
  • 50g unsalted butter, melted and cooled
  • 25g granulated sugar
  • 7g instant yeast
  • 8g fine sea salt
  • 85g unsalted butter, softened
  • 5 cloves fresh garlic, finely minced
  • 15g fresh parsley, finely chopped
  • 40g grated parmesan cheese
  • 1 pinch red pepper flakes

Instructions:

  1. In the bowl of a stand mixer, combine warm milk (approx 110°F), sugar, and instant yeast. Let sit for 5-10 minutes until frothy.
  2. Add the sourdough discard, 50g of melted butter, all-purpose flour, and sea salt to the yeast mixture. Mix with a dough hook on medium speed until a smooth, elastic dough forms.
  3. Transfer dough to a greased bowl, cover with plastic wrap, and let rise in a warm spot for 60 minutes or until doubled in size.
  4. In a separate bowl, cream together the 85g softened butter, minced garlic, chopped parsley, grated parmesan, and red pepper flakes.
  5. Punch down the dough and roll it out on a lightly floured surface into a large rectangle, approximately 12x20 inches.
  6. Using a pastry brush, spread the garlic-herb butter mixture evenly over the entire surface of the dough.
  7. Cut the dough into 8-10 equal squares using a pizza cutter. Stack the squares on top of each other and place the stack vertically into a greased 9x5 inch loaf pan.
  8. Preheat oven to 350°F (175°C). Bake for 30 minutes or until the top is mahogany-colored and the internal temperature reaches 190°F.