Pesto Parmesan Sourdough Bread Recipe

Introduction

Pesto Parmesan Sourdough is a flavorful twist on classic sourdough bread, combining aromatic basil pesto and savory parmesan cheese. This recipe results in a crusty loaf with a tender crumb, perfect for sandwiches or as a tasty accompaniment to any meal.

Ingredients

• 500g bread flour
• 100g sourdough starter (active)
• 350ml water
• 10g salt
• 1/2 cup basil pesto
• 1/2 cup grated parmesan cheese

Instructions

1. Step 1: In a large bowl, mix bread flour, water, and active sourdough starter until just combined. Let rest for 30 minutes (autolyse).
2. Step 2: Add salt and mix into the dough.
3. Step 3: Perform stretch and folds every 30 minutes for a total of 4 sets over 2 hours.
4. Step 4: After the final fold, gently spread the dough on a lightly floured surface and layer with basil pesto and grated parmesan cheese.
5. Step 5: Shape the dough into a ball and transfer to a floured banneton or bowl lined with a floured towel.
6. Step 6: Cover and refrigerate overnight for cold fermentation (8–12 hours).
7. Step 7: Preheat the oven to 475°F (245°C) with a Dutch oven inside.
8. Step 8: Turn out the dough onto parchment, score the top with a sharp blade.
9. Step 9: Transfer into the hot Dutch oven. Bake covered for 20 minutes.
10. Step 10: Remove the lid and bake uncovered for another 25 minutes until golden and crusty.
11. Step 11: Cool completely on a wire rack before slicing.

Tips & Variations

• Use high-quality basil pesto or make your own for the freshest flavor.
• Incorporate some toasted pine nuts or walnuts for added texture.
• For a cheesier loaf, increase the parmesan cheese slightly or add some mozzarella inside the dough.
• If you don’t have a Dutch oven, bake on a preheated baking stone and use a pan of water for steam.

Storage

Store the sourdough wrapped loosely in a clean kitchen towel or bread bag at room temperature for up to 3 days. To keep longer, slice and freeze the bread. Reheat slices in a toaster or oven for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of sourdough starter?

This recipe relies on the natural fermentation from an active sourdough starter, which gives the bread its unique flavor and texture. Using commercial yeast would change the process and results, but you can adapt a similar recipe with yeast if needed.

How do I know when my sourdough starter is active?

An active sourdough starter will be bubbly and have doubled in size within 4 to 6 hours of feeding. It should have a pleasant, slightly tangy smell and pass the “float test” by floating in water.

Pesto Parmesan Sourdough Bread Recipe

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★★★★★

4.4 from 102 reviews

This Pesto Parmesan Sourdough bread combines the tangy depth of traditional sourdough with the savory flavors of basil pesto and parmesan cheese. Featuring a cold fermentation process to develop a complex flavor and a crusty, golden exterior baked in a Dutch oven, this artisan loaf is perfect for sandwiches or as a flavorful accompaniment to meals.

• Author: Grace
• Prep Time: 3 hours
• Cook Time: 45 minutes
• Total Time: 12 hours 45 minutes
• Yield: 1 large loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian-inspired

Ingredients

Scale 1x2x3x

Dough Ingredients

• 500g bread flour
• 100g active sourdough starter
• 350ml water
• 10g salt

Filling Ingredients

• 1/2 cup basil pesto
• 1/2 cup grated parmesan cheese

Instructions

1. Mix Dough: In a large bowl, combine the bread flour, water, and active sourdough starter just until mixed. Allow the dough to rest for 30 minutes to hydrate the flour during the autolyse phase.
2. Add Salt: Incorporate the salt into the dough, mixing thoroughly to ensure even distribution.
3. Stretch and Fold: Over the next 2 hours, perform 4 sets of stretch and folds at 30-minute intervals to develop gluten strength.
4. Add Pesto and Parmesan: After the last fold, gently spread the dough onto a floured surface and layer evenly with the basil pesto and grated parmesan cheese.
5. Shape Dough: Shape the dough into a tight ball to hold the filling and transfer it to a banneton or bowl lined with a floured towel.
6. Cold Fermentation: Cover and refrigerate the shaped dough overnight for 8 to 12 hours, allowing flavor development through slow fermentation.
7. Preheat Oven and Dutch Oven: Preheat your oven to 475°F (245°C) with a Dutch oven placed inside to heat thoroughly.
8. Score Dough: Turn the cold dough out onto parchment paper, then score the top with a sharp blade to control expansion during baking.
9. Bake Covered: Place the dough inside the hot Dutch oven, cover it, and bake for 20 minutes to create steam and an initial crust.
10. Bake Uncovered: Remove the lid and bake for an additional 25 minutes to achieve a golden, crusty exterior.
11. Cool: Remove the bread and cool completely on a wire rack before slicing to ensure the crumb sets properly.

Notes

• Make sure your sourdough starter is active and bubbly before starting.
• The cold fermentation enhances flavor and makes the dough easier to work with.
• Using a Dutch oven traps steam, which helps develop a crusty outer layer.
• Adjust bake times slightly if your loaf is smaller or larger than the recipe suggests.
• Store leftover bread in a paper bag at room temperature to maintain crustiness.

Keywords: sourdough, pesto, parmesan, bread, artisan, homemade, baking, Italian, crusty loaf