Description
This delicious pesto Parmesan sourdough bread is perfect for sandwiches or as a side with pasta. Enjoy the unique flavor and texture!
Ingredients
Scale
- 500g bread flour
- 100g active sourdough starter
- 350g water
- 10g salt
- 75g basil pesto (store-bought or homemade)
- 60g grated Parmesan cheese
Instructions
- Mix the Dough: In a large bowl, combine the flour and water. Mix until there are no dry bits of flour left. Let the mixture rest for 30 to 45 minutes—this rest period is called autolyse, and it helps develop the dough’s structure naturally.
- Add the Starter and Salt: Add your active sourdough starter and salt to the rested dough. Use wet hands to gently incorporate them. At this point, the dough will be sticky but manageable. Cover and rest for 30 minutes.
- Stretch and Fold: Over the next 2 to 3 hours, perform three sets of stretch-and-folds every 30 minutes. This strengthens the dough and builds structure without kneading. After the final fold, cover and rest for 30 minutes.
- Add the Pesto and Parmesan: Lightly flour your counter and turn the dough out. Gently stretch it into a rectangle. Spread the pesto evenly over the surface and sprinkle the Parmesan on top. Fold the dough like a letter—left over center, right over left—then tuck it back into a round shape. Be gentle to keep the air in.
- Bulk Fermentation: Transfer the dough to a lightly oiled bowl. Cover and let it rise at room temperature until doubled in size—this typically takes 4 to 6 hours depending on room temperature.
- Shape and Cold Proof: Turn the dough out onto a floured surface and shape it into a tight round boule. Place it into a floured banneton (or a bowl lined with a towel), seam side up. Cover and refrigerate overnight for 12–14 hours.
- Bake the Bread: Preheat your oven to 475°F (245°C) with a Dutch oven inside. Once hot, carefully transfer the dough onto parchment paper, score the top with a sharp knife or lame, and place it into the Dutch oven. Cover and bake for 20 minutes, then uncover and bake for another 20–25 minutes until golden brown and crisp.
- Cool and Enjoy: Let your pesto Parmesan sourdough cool on a wire rack for at least an hour before slicing. The aroma will tempt you, but the wait is worth it.
Notes
- This bread can be enjoyed fresh or toasted.
- You can substitute the basil pesto with other herb pestos as you like.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg