Ingredients:

  • 200g sourdough discard (unfed)
  • 450g all-purpose flour
  • 180ml whole milk (heated to 105°F)
  • 7g instant yeast
  • 25g granulated sugar
  • 10g fine sea salt
  • 50g unsalted butter, softened
  • 115g unsalted butter, melted
  • 6 cloves fresh garlic, finely minced
  • 2 tbsp fresh rosemary and thyme, finely chopped
  • 50g hard Parmesan cheese, freshly grated

Instructions:

  1. Activate the yeast. Combine 180ml warm milk (105°F), 25g sugar, and 7g instant yeast in your mixer bowl. Let it sit for 5 minutes until a thick foam forms on top.
  2. Mix the slurry. Add the 200g sourdough discard to the yeast mixture. Whisk gently until the starter is fully broken up and no large lumps remain.
  3. Form the dough. Add 450g all purpose flour and 10g sea salt. Use the dough hook on low speed until a shaggy, messy ball forms.
  4. Incorporate the butter. Increase speed to medium low. Add 50g softened butter, one tablespoon at a time. Knead for 7-10 minutes until the dough clears the sides of the bowl.
  5. First rise. Place dough in a greased bowl. Cover and let rise in a warm spot for 60 minutes until it has visibly doubled in size.
  6. Prep the infusion. While rising, mix 115g melted butter, 6 minced garlic cloves, and 2 tbsp chopped rosemary/thyme. Grease your 9x5 pan.
  7. Shape the pieces. Punch down the dough. Divide it into about 20-24 small pieces. Dip each piece into the garlic herb butter until completely coated.
  8. Stack vertically. Arrange the pieces in the pan like a file folder. Don't pack them too tight; they need room to expand.
  9. The final touch. Sprinkle the 50g of grated Parmesan over the top.
  10. Bake and monitor. Bake at 350°F (175°C) for 30 minutes until the top is deep mahogany and sounds hollow when tapped.