Why Make This Recipe
Pesto Parmesan Sourdough is a delightful twist on traditional sourdough bread. The combination of fresh basil pesto and sharp parmesan cheese brings a burst of flavor to your table. This bread is not only perfect for sandwiches but also serves as a wonderful side to soups and salads. Making this bread at home allows you to control the ingredients and enjoy the satisfaction of baking your own artisan-style loaf.
How to Make Pesto Parmesan Sourdough
Ingredients:
- 500g bread flour
- 100g sourdough starter (active)
- 350ml water
- 10g salt
- 1/2 cup basil pesto
- 1/2 cup grated parmesan cheese
Directions:
- In a large bowl, mix bread flour, water, and active sourdough starter until just combined. Let rest for 30 minutes (autolyse).
- Add salt and mix into the dough.
- Perform stretch and folds every 30 minutes for a total of 4 sets over 2 hours.
- After the final fold, gently spread the dough on a lightly floured surface and layer with basil pesto and grated parmesan cheese.
- Shape the dough into a ball and transfer to a floured banneton or bowl lined with a floured towel.
- Cover and refrigerate overnight for cold fermentation (8–12 hours).
- Preheat the oven to 475°F (245°C) with a Dutch oven inside.
- Turn out the dough onto parchment, score the top with a sharp blade.
- Transfer into the hot Dutch oven. Bake covered for 20 minutes.
- Remove the lid and bake uncovered for another 25 minutes until golden and crusty.
- Cool completely on a wire rack before slicing.
How to Serve Pesto Parmesan Sourdough
Enjoy this tasty bread fresh out of the oven or toasted. It pairs beautifully with olive oil for dipping or as a side to your favorite meal. You can also serve it with soups or slice it for sandwiches filled with fresh veggies or meats.
How to Store Pesto Parmesan Sourdough
To keep your bread fresh, store it at room temperature in a bread bag or wrapped in a kitchen towel. Avoid plastic bags, as they can make the crust soft. For longer storage, freeze the bread by wrapping it tightly in plastic wrap and aluminum foil.
Tips to Make Pesto Parmesan Sourdough
- Ensure your sourdough starter is active before using it for the best results.
- Be gentle when folding in the pesto and cheese to keep the air bubbles in the dough.
- Allow the bread to cool completely before slicing to prevent a gummy texture.
Variation
Feel free to experiment by adding different herbs or cheeses to the dough. Sun-dried tomatoes, garlic, or even different types of cheese can add unique flavors to your sourdough.
FAQs
1. Can I use store-bought pesto?
Yes, store-bought pesto works well in this recipe and saves you time.
2. How do I know if my sourdough starter is ready?
Your starter is ready if it has doubled in size, is bubbly, and has a pleasant sour smell.
3. Can I make this recipe without a Dutch oven?
Yes, you can bake it on a baking sheet, but be sure to add steam to the oven by placing a tray of hot water at the bottom during baking.
Pesto Parmesan Sourdough
Ingredients
Method
- In a large bowl, mix bread flour, water, and active sourdough starter until just combined. Let rest for 30 minutes (autolyse).
- Add salt and mix into the dough.
- Perform stretch and folds every 30 minutes for a total of 4 sets over 2 hours.
- After the final fold, gently spread the dough on a lightly floured surface and layer with basil pesto and grated parmesan cheese.
- Shape the dough into a ball and transfer to a floured banneton or bowl lined with a floured towel.
- Cover and refrigerate overnight for cold fermentation (8–12 hours).
- Preheat the oven to 475°F (245°C) with a Dutch oven inside.
- Turn out the dough onto parchment, score the top with a sharp blade.
- Transfer into the hot Dutch oven. Bake covered for 20 minutes.
- Remove the lid and bake uncovered for another 25 minutes until golden and crusty.
- Cool completely on a wire rack before slicing.