Ingredients:

  • 200g sourdough discard (unfed, stirred down)
  • 120ml warm water (approx. 100°F)
  • 7g instant yeast (1 packet)
  • 20g honey
  • 60g Greek yogurt
  • 400g bread flour
  • 8g fine sea salt
  • 60g unsalted butter (softened)
  • 5 cloves fresh garlic (microplaned or finely minced)
  • 3 tbsp fresh herbs (chopped parsley, rosemary, and thyme)
  • 30g parmesan cheese (grated)
  • 1g flaky salt

Instructions:

  1. Combine 120ml warm water, 7g instant yeast, and 20g honey in the bowl of a stand mixer and let sit until foamy.
  2. Add the 200g sourdough discard, 60g Greek yogurt, and 400g bread flour to the yeast mixture. Mix on low speed until a shaggy mass forms.
  3. Add 8g sea salt and knead with the dough hook for 6 to 8 minutes until the dough is smooth and elastic.
  4. Place dough in a greased bowl and cover. Let rise in a warm place until doubled in size, approximately 60 to 90 minutes.
  5. While dough rises, mix 60g softened butter, 5 cloves minced garlic, 3 tbsp fresh herbs, and 30g grated parmesan in a small bowl to create the infusion spread.
  6. Deflate the dough and roll or pull into sections. Coat each section with the garlic herb butter and layer into a 9x5 inch loaf pan.
  7. Preheat oven to 375°F (190°C).
  8. Bake for 30 minutes until the crust is golden brown and crackling and the interior reaches 190°F.
  9. Remove from the oven and sprinkle with 1g flaky salt while still hot.
  10. Let rest in the pan for 10 minutes.