I think we have all had those loaves that did not turn out quite right but taste great regardless. Flat loaves, misshapen, etc. This bread is perfect for turning these mishaps into masterpieces!
The idea stemmed from a flat loaf that was over-proofed but tasted great. I have been working on implementing more zero-waste strategies into our home, beginning with the kitchen. It is amazing how much food you realize your family is wasting when you start to pay attention!
Of course you could use a perfectly good loaf of sourdough to make this recipe as well! It would make a great party snack/appetizer- great for sharing!
Baking Sourdough Artisan Bread
This recipe requires a loaf of artisan bread- preferably sourdough, of course!
If you need a recipe click here for a relatively quick and easy recipe.
Baking artisan sourdough can be a true outlet of creativity! The process is slow, which to some might seem overwhelming but I promise the more you do it the more efficient your processes will become. Here are a few things to note when baking a loaf of artisan sourdough bread…
- Timelines are flexible! Do not get too stunned by the amount of hours it takes to make a loaf. Sure, it takes longer to make than quick rise yeast breads. However, the total amount of time that you are actually working to make the bread is quite small. The rise times, rest times, and fermentation times can all be adjusted to fit your needs while also still achieving delicious bread!
- It is more about feeling than measurements. Measurements are almost always relative when it comes to sourdough. We all live in different climates, keep our homes set to different temperatures, and experience different shifts in our environments. Keeping this in mind when you are working with sourdough will eliminate a lot of frustration.
- If you fail, try again! The first several loaves a beginner makes are usually not that pretty magazine cover loaf that we are all hoping to achieve. Practice makes perfect! Try it again. Trouble-shoot and adjust!
Recipe Ideas for Sourdough “Fails”
Let’s be honest- the only real “fail” is one that tastes HORRIBLE! Anything short of that is a win. Flat loaves happen, even to experience sourdough makers. Sometimes things just flop and that is okay!
In regard to the flop that brought me this awesome recipe I decided to compile a list here for different things you can do with a sourdough fail. I would love to hear your ideas too! Drop one (or a few) in the comments!
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- Garlic bread
- Pizza crust (a very flat loaf cut in half would equal two pizzas)
- Croutons
- Bread crumbs
- Soup bowls
- French toast
- Cinnamon Toast bites
If you give one of these a try I would love to know how it went!
Sourdough Pull Apart Cheese and Herb Garlic Bread
Ingredients
- 1 loaf artisan sourdough bread (see post for a link to my recipe)
- 1 cup grated cheese of choice (I mixed pepper jack and gouda for the loaf pictured)
- 1/2 cup melted butter
- 1 1/2 tsp garlic salt
- 2 tsp rosemary (or herbs of choice)
Instructions
- Begin by cutting the surface of your sourdough bread in 1 inch rows vertically and horizontally (as pictured) but do not cut all the way through the bottom.
- Melt butter and mix in garlic and herbs of choice.
- Pour melted butter and herbs over the loaf. Pull bread apart in sections to get deep into the cracks.
- Stuff cheese into the slices. (I found it easiest to go row by row.)
- Bake on 350℉ for about 10 minutes or until cheese is melted.
I would love to know what you think of this recipe! Please let me know in the comments. You can also save this recipe on Pinterest so it is easy to find!
