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Pesto Parmesan Sourdough

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An artisan bread infused with the delightful flavors of pesto and Parmesan, creating a cheesy, aromatic loaf perfect for any meal.

Ingredients

Scale
  • 100 g active and bubbly sourdough starter
  • 500 g bread flour
  • 350 g warm water (around 85°F or 29°C)
  • 10 g fine sea salt
  • 1/2 cup pesto (thicker pesto works best)
  • 1 cup freshly grated Parmesan cheese

Instructions

  1. Feed your sourdough starter 4-6 hours before you plan to mix your dough, allowing it to double in size and become very active.
  2. Mix the bread flour and warm water in a large bowl until no dry spots remain.
  3. Cover the mixture and let it rest for 30-60 minutes.
  4. Add the active sourdough starter and sea salt to the dough, mixing thoroughly until incorporated.
  5. Perform a series of stretch and folds every 30-45 minutes for the first 2-3 hours of a 4-6 hour bulk fermentation.
  6. Gently stretch your dough into a rectangle, spread the pesto evenly over the surface, and sprinkle with grated Parmesan cheese.
  7. Fold the dough like a letter and roll it into a tight log.
  8. Shape the dough into a boule or batard and place it seam-side up in a flour-dusted banneton.
  9. Cover and refrigerate for a cold proof of 12-24 hours.
  10. Preheat your oven and Dutch oven to 500°F (260°C).
  11. Score the cold dough and bake it in a covered Dutch oven for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until golden brown.
  12. Let the loaf cool completely on a wire rack for at least 2-4 hours before slicing.

Notes

Store leftover bread in a paper bag at room temperature for up to 3 days or freeze slices for up to a month. Embrace the process and enjoy the delicious outcomes.

Nutrition

Find it online: https://pinrecipezbylinaa.com/pesto-parmesan-sourdough-cheesy-artisan-loaf/

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