Perfect Pull-Apart Garlic & Herb Loaf

Ingredients

• unspecified Strong White Bread Flour (All‑purpose bread flour for strong gluten development)
• unspecified Milk (Whole milk, chilled (around 7 °C) for yeast hydration)
• unspecified Active Dry Yeast (Standard bread yeast)
• unspecified Salt (Fine sea salt)
• unspecified Granulated Sugar (Helps feed the yeast)
• unspecified Unsalted Butter (Softened, not melted, for the dough)
• unspecified Unsalted Butter (for garlic butter) (Melted, runny for mixing with garlic and parsley)
• unspecified Garlic (Finely minced; generous amount per video)
• unspecified Fresh Parsley (Chopped, adds color and freshness)

Instructions

1. Make Garlic Butter

   Melt the butter gently until it is runny but not hot, then stir in salt, minced garlic, and chopped parsley until well combined.

   Time: PT5M

2. Hydrate Yeast

   In the mixing bowl, add chilled milk, yeast, salt, and sugar. Stir with a spatula or whisk until the yeast dissolves and the mixture is uniform.

   Time: PT5M

3. Incorporate Flour

   Add the strong white bread flour to the liquid mixture. Mix in the bowl until no dry flour remains.

   Time: PT2M

4. First Knead (Gluten Development)

   Knead the dough in the bowl for about 3 minutes using the heel‑press and fold method until the dough feels smooth and elastic.

   Time: PT3M

5. Add Butter to Dough

   Flatten the dough, place the softened butter on top, and crush the dough around it. Continue kneading for another 3 minutes until the butter is fully incorporated and the dough is smooth.

   Time: PT3M

6. First Proof

   Cover the bowl and let the dough rise at 25‑26 °C for 1 hour, or until it has visibly puffed.

   Time: PT0M

   Temperature: 25-26°C

7. Fold the Dough

   Turn the dough onto a clean surface, smooth side down. Fold the edges toward the center, rotate, and repeat until you return to the starting point. Flip the dough smooth side up, tighten against the table, and place back in the bowl.

   Time: PT5M

8. Second Proof

   Cover the bowl again and let the dough rise for another 1 hour, until it has roughly doubled in size.

   Time: PT0M

9. Shape into Strips

   Lightly flour the work surface, flatten the dough slightly, and cut it into strips about 2.5‑3 cm (1 inch) wide using the dough scraper.

   Time: PT10M

10. Assemble in Loaf Tin

    Place the strips into a solid loaf tin, layering them if needed. Drizzle/run the prepared garlic butter over the pieces, using a fork to distribute evenly without over‑scooping.

    Time: PT5M

11. Final Proof in Tin

    Cover the loaf tin and let the assembled dough rise for 1 hour, until it nearly doubles and looks puffy.

    Time: PT0M

12. Preheat Oven

    Preheat the oven to 160 °C with the fan on. If using a cast‑iron skillet as a base, preheat it as well.

    Time: PT5M

    Temperature: 160°C

13. Bake Bread

    Bake the loaf for 35‑40 minutes, or until the crust is golden brown and an internal temperature of at least 94 °C (200 °F) is reached.

    Time: PT40M

    Temperature: 160°C

14. Finish and Rest

    Remove the loaf, brush the remaining garlic butter over the top for shine, and let it rest for 10 minutes before serving.

    Time: PT10M

15. Serve

    Pull apart the warm pieces and enjoy while still hot.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g