Sourdough Pull Apart Bread
Make this amazingly soft and fluffy sourdough sandwich bread. It is true sourdough sandwich bread. There is no yeast in this bread. It is amazing and the flavor is perfection.
Servings 3 loaves
Ingredients
- 300 grams sourdough starter active and bubbly
- 650 grams warm water
- 1000 grams white bread flour
- 50 grams honey
- 40 grams olive oil or avocado oil
- 20 grams fine sea salt
Layer Ingredients
- 4-5 tbsp assorted fresh herbs, chopped parsley, basil, thyme, rosemary or any of your favorites
- 2 cups fresh grated parmesan
Instructions
- In a large bowl, mix your fed sourdough start, water, flour, oil, honey and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely.
- Next let this mixture sit covered for 1 hour.
- Once it has sat for an hour, you want to do your stretch and folds. I like to do them every 20 minutes. This takes the place of the knead process that you usually do in a stand mixer. You can go as long as 30 minutes in between. But if you are in a bit of a hurry, you can do 20 minutes. You want to do 4 stretch and folds.
- Once you have finished your stretch, let your dough sit for about 3-6 hours and bulk ferment. This will depend on the strength of your starter. Once it had bulk fermented you can shape the dough in to loafs and let them rise in pans before baking.
- For this pull apart bread you will first, divide the dough into two large sections if you want to large loaves. You can also cut it into 3 and makes 3 slightly smaller loaves.
- Roll your dough out into a rectangle about9 by 13 inches or larger. Cut the dough into equal squares. Set your greased pan(you can also put parchment paper in the pan for easier removal. I would highly recommend) on the short end on its side. Lay a square of dough and add cheese and herbs. You can also brush with some melted butter if you desire. Place another square of dough on the last piece and repeat this until you are out of squares. Cover the dough and let it rise until it has doubled.
- While it is rising, preheat the oven to 400 degrees. Once the dough has risen, place it int he hot oven.
- Bake for 35-40 minutes or until the top is a nice golden brown. If you tap the top and it sounds hollow, it is done.
- Remove the bread from the oven and carefully take the bread loaves out of the pans and let them cool on a wire rack.
- Cool completely and then cut and enjoy! These sandwich loaves are the perfect combination of sandwich bread and my traditional dutch oven sourdough bread!