200 g (about ¾ cup) sourdough discard (unfed, room temperature)
1 egg, lightly beaten
1 Tbsp fresh parsley or rosemary, chopped
1 tsp kosher salt
1 tsp garlic powder
2 Tbsp unsalted butter, melted
Garlic Butter
7 Tbsp unsalted butter, softened
1 Tbsp fresh parsley or rosemary, chopped
1 Tbsp garlic powder
½ tsp kosher salt
Flaky sea salt, for topping
Directions
Combine the warmed milk, yeast and sugar in the bowl of a stand mixer fitted with a dough hook. Add the flour, sourdough discard, beaten egg, herbs, salt and garlic powder. With the mixer on low, slowly add the 2 Tbsp melted butter, then increase to medium and mix until a shaggy dough forms.
Turn out and knead 3–4 minutes until smooth and slightly tacky (not sticky), adding a little more flour or milk if needed.
Transfer to a large greased bowl, cover, and let rise 60–90 minutes until doubled.
Meanwhile make the garlic butter: mix the softened butter, herbs, garlic powder and ½ tsp salt. Set aside 1 Tbsp for brushing later. Grease a 9×5-inch loaf pan.
Turn the risen dough out and divide into 12 equal pieces (about 55 g each). Flatten each into a rough 4-inch circle, spread with 1–2 tsp garlic butter, fold in half like a taco, and stand fold-side down in the pan. Repeat, using all but the reserved 1 Tbsp butter.
Cover and let rise 30–45 minutes until puffed (not above the pan edge).
Preheat the oven to 350°F (175°C).
Bake 30 minutes, then cover with foil and bake 5–10 minutes more until golden (internal temp about 200°F). Brush the warm loaf with the reserved garlic butter and sprinkle with flaky salt. Cool in the pan 10 minutes, then serve.
