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BakingDinnerSnacks & Appetizers
Pesto Parmesan Sourdough Bread
Ingredients
Servings
4
- •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
Nutrition (per serving)
Calories
280
