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Pesto Parmesan Sourdough

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A golden crusted sourdough loaf swirled with herby pesto and pockets of melted parmesan — fragrant, tangy, and packed with flavor.

Ingredients

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

Instructions

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

Notes

  • Use a strong, active starter for best fermentation and rise.
  • Avoid overloading the dough with pesto to prevent it from becoming too wet.
  • Store leftovers in a paper bag or wrapped in a towel to maintain crust.

Nutrition

Find it online: https://yumfoodusa.com/pesto-parmesan-sourdough/