Pesto Parmesan Sourdough Bread
By Isabella Quinn
Servings
4
Pesto Parmesan Sourdough is an artisanal bread that incorporates sourdough and pesto and Parmesan cheese flavors. Lamination techniques are used to produce swirls and pockets of cheese within this bread for a chewy, crispy texture. The bread is suitable for sandwiches and toast and can be served with butter. Pesto Parmesan Sourdough bread would be a nice gift. Pesto Parmesan Sourdough bread is a good option as a snack or side dish.
Ingredients
- •100 g sourdough starter (active and bubbly, at peak activity)
- •500 g bread flour (high-protein)
- •350 g warm water (around 85°F or 29°C)
- •10 g fine sea salt
- •1 cup pesto (thicker pesto works best)
- •1 cup freshly grated Parmesan cheese (avoid pre-shredded cheese)
Instructions
- 1
Feed your sourdough starter 4-6 hours before mixing your dough.
- 2
In a large bowl, mix flour and warm water until no dry spots remain.
- 3
Cover and let rest for 30-60 minutes.
- 4
Add the active starter and salt to the dough, mixing thoroughly until incorporated.
- 5
Cover the bowl and let the dough rest for 30 minutes.
- 6
Perform a series of stretch and folds every 30-45 minutes for the first 2-3 hours of a 4-6 hour bulk fermentation.
- 7
Gently stretch the dough into a large rectangle.
- 8
Spread the pesto evenly over the surface, then sprinkle with grated Parmesan.
- 9
Fold the dough like a letter, and roll it into a tight log.
- 10
Shape the dough into a boule or batard and place it seam-side up in a well-floured banneton.
- 11
Cover and refrigerate for a cold proof of 12-24 hours.
- 12
Preheat oven and Dutch oven to 500°F (260°C).
- 13
Score the cold dough, then bake in the covered Dutch oven for 20 minutes.
- 14
Remove the lid, reduce heat to 450°F (230°C), and bake for another 20-25 minutes until deeply golden brown.
- 15
Let the loaf cool completely on a wire rack for at least 2-4 hours before slicing.
Nutrition (per serving)
280
Calories
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