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Mix warm milk, yeast, and sugar. Let it sit for about 5 minutes.
Step 2 / 11
Add flour, sourdough starter, egg, finely chopped parsley and rosemary, salt, and dried garlic.
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Melt 30 g butter and mix it into the dough. Knead the dough for about 5 minutes until it becomes nice and soft.
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Cover the dough with a towel or plastic wrap and leave it in a warm place for an hour, or until it doubles in size.
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In a separate bowl, mix all the ingredients for the garlic butter.
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When the dough has risen, divide it into 10–14 equal pieces (depending on the length of your pan).
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Roll each piece into a circle (about as wide as your pan). Spread each circle with garlic butter and fold in half to make a half-moon.
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Grease your loaf pan with oil. Arrange the dough half-moons seam side down, packed close together.
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Let the shaped loaf rise in the pan for 30 minutes.
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Preheat the oven to 180°C . Bake for 35–40 minutes, until the bread is golden. If it starts to brown too much on top, cover with foil.
Step 11 / 11
While the bread is still warm, brush with any leftover garlic butter (if you have some left over) and sprinkle with flaky salt.