Pesto Parmesan Sourdough Bread
A delightful loaf bursting with the vibrant flavors of pesto and the rich essence of Parmesan cheese, perfect for any meal or occasion.
Ingredients
For the bread
- 3 cups all-purpose flour Essential for creating the structure of the bread.
- 1.5 cups lukewarm water Activates the yeast and helps with dough hydration.
- 1.5 teaspoons salt Enhances flavors and strengthens the dough.
- 1 cup sourdough starter (active and bubbly) Key for fermentation and flavor development.
- 0.5 cup pesto Adds a herbaceous flavor.
- 1 cup grated Parmesan cheese Infuses richness and depth.
Instructions
Preparation
- In a large mixing bowl, combine the flour and salt.
- Stir in the water and active sourdough starter until a shaggy dough forms.
- Add in the pesto and grated Parmesan. Mix thoroughly until the pesto and cheese are evenly distributed throughout the dough.
- Cover the bowl with a damp cloth and let it rest at room temperature for about 2 hours, stretching and folding the dough every 30 minutes.
- Turn the dough onto a floured surface and shape it into a round loaf. Place it seam-side down in a well-floured banneton or bowl lined with a floured kitchen towel.
- Cover and let rest for an additional 1.5 to 2 hours, until it has slightly puffed.
- About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Carefully transfer the dough into the hot Dutch oven, cover with a lid, and bake for 30 minutes.
- Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Allow the bread to cool on a wire rack for at least 30 minutes before slicing.
Notes
For best results, ensure your sourdough starter is active and bubbly. Adjust hydration if a softer loaf is preferred. Monitor closely during baking to achieve the perfect golden brown.