Pesto Parmesan Sourdough Recipe
This Pesto Parmesan Sourdough is a flavorful artisan bread combining the tangy depth of sourdough with aromatic basil pesto and savory grated parmesan cheese. Perfect for sandwiches or as a crusty accompaniment to meals, this loaf features a delightful crispy crust and a tender, cheesy interior achieved through a cold fermentation and Dutch oven baking method.
- Prep Time: 30 minutes (autolyse) + 2 hours (stretch and folds) + 10 minutes (shaping and layering)
- Cook Time: 45 minutes
- Total Time: Approximately 12 to 14 hours including overnight fermentation
- Yield: 1 large loaf (about 800-900g) 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Dough
- 500g bread flour
- 350ml water
- 100g active sourdough starter
- 10g salt
Filling & Topping
- 1/2 cup basil pesto
- 1/2 cup grated parmesan cheese
Instructions
- Mix dough and autolyse: In a large bowl, combine the bread flour, water, and active sourdough starter. Mix until just combined, then let the dough rest for 30 minutes to hydrate and develop gluten (autolyse).
- Add salt: Add the salt to the dough and mix thoroughly to incorporate it evenly.
- Stretch and folds: Perform a series of stretch and folds every 30 minutes for 2 hours, totaling 4 sets, to strengthen the dough.
- Layer pesto and parmesan: After the final fold, gently spread the dough on a lightly floured surface and evenly layer with basil pesto and grated parmesan cheese.
- Shape the dough: Shape the dough into a tight ball to enclose the pesto and parmesan, then transfer it to a floured banneton basket or a bowl lined with floured towel.
- Cold fermentation: Cover the dough and refrigerate overnight for 8 to 12 hours to allow for slow fermentation and flavor development.
- Preheat oven: Place a Dutch oven inside your oven and preheat to 475°F (245°C) to get the vessel very hot.
- Score and prepare for baking: Turn the dough out carefully onto parchment paper. Using a sharp blade, score the top of the dough to allow expansion during baking.
- Bake covered: Transfer the dough on the parchment into the hot Dutch oven, cover with the lid, and bake for 20 minutes to trap steam and develop the crust.
- Bake uncovered: Remove the lid and continue baking for another 25 minutes until the crust is golden brown and crisp.
- Cool: Remove the bread from the Dutch oven and cool completely on a wire rack before slicing to retain structure and texture.
Notes
- Use active sourdough starter for best rise and flavor.
- Cold fermentation enhances flavor and improves crumb structure.
- Layer pesto and parmesan carefully to avoid tearing the dough.
- Preheating the Dutch oven is crucial for a good oven spring and crust.
- Allow bread to cool fully before slicing to avoid gummy texture inside.
Keywords: sourdough bread, pesto bread, parmesan cheese bread, artisan bread, homemade bread, basil pesto sourdough
Find it online: https://cheflenacooks.com/pesto-parmesan-sourdough-recipe/
