Pesto Parmesan Sourdough Bread Recipe
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.
- 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
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
- 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.
- Add Salt: Incorporate the salt into the dough, mixing thoroughly to ensure even distribution.
- Stretch and Fold: Over the next 2 hours, perform 4 sets of stretch and folds at 30-minute intervals to develop gluten strength.
- 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.
- 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.
- Cold Fermentation: Cover and refrigerate the shaped dough overnight for 8 to 12 hours, allowing flavor development through slow fermentation.
- Preheat Oven and Dutch Oven: Preheat your oven to 475°F (245°C) with a Dutch oven placed inside to heat thoroughly.
- Score Dough: Turn the cold dough out onto parchment paper, then score the top with a sharp blade to control expansion during baking.
- Bake Covered: Place the dough inside the hot Dutch oven, cover it, and bake for 20 minutes to create steam and an initial crust.
- Bake Uncovered: Remove the lid and bake for an additional 25 minutes to achieve a golden, crusty exterior.
- 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
