Sourdough Discard Garlic Bread for 10 Servings

Instructions:

1. In a large bowl, whisk together 150ml warm water (not hot!), 15g honey, and 7g instant yeast. Let it sit for about 5 minutes until it looks foamy.
2. Stir in 200g sourdough discard and 60g plain Greek yogurt until the mixture is relatively smooth. It’s okay if there are a few tiny lumps of starter left.
3. Pour in 400g bread flour and 10g sea salt. Use a sturdy spoon to bring it together into a shaggy mass.
4. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes. You are looking for it to become silky, elastic, and slightly tacky to the touch. Note: This develops the gluten needed for that pull apart texture.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour until it has doubled in size and looks airy.
6. While the dough rises, mince 6 cloves of garlic. In a small pan over low heat, warm 60ml extra virgin olive oil. Add the garlic and 3 tbsp of finely chopped fresh herbs. Sizzle for just 30 to 60 seconds until the fragrance fills the room but the garlic hasn't browned. Remove from heat immediately.
7. Punch down the risen dough and roll it out into a large rectangle (about 12x18 inches). Spread that glorious garlic herb oil across the entire surface.
8. Cut the dough into roughly 3 inch squares. Stack the squares on top of each other and place them sideways into your greased loaf pan. It will look like a little dough accordion.
9. Cover the pan and let it rise again for 45 minutes. The dough should be puffy and filling the corners of the pan.
10. Preheat your oven to 200°C (400°F). Bake for 25 to 30 minutes until the top is a deep mahogany brown and the crust sounds hollow when tapped.