Pesto Parmesan Sourdough Bread (Printable Version)
Rustic artisan loaf swirled with basil pesto and golden Parmesan topping
# What You Need:
→ Dough
01 - 3.5 cups bread flour
02 - 1.5 cups lukewarm water
03 - 0.5 cup active sourdough starter at 100% hydration
04 - 2 teaspoons fine sea salt
→ Filling & Topping
05 - 0.33 cup basil pesto
06 - 0.5 cup freshly grated Parmesan cheese
07 - 1 tablespoon olive oil for brushing
# Method:
01 - Combine bread flour and lukewarm water in a large bowl. Mix until just incorporated. Cover and let rest for 30-45 minutes to allow gluten development.
02 - Add sourdough starter and sea salt to the autolyse mixture. Mix thoroughly until fully incorporated and smooth dough forms.
03 - Perform stretch-and-fold technique every 30 minutes for 2 hours, completing 4 total sets. Keep dough covered between folds to maintain hydration.
04 - Let dough rest at room temperature for 1 hour after final fold to complete bulk fermentation.
05 - Turn dough onto lightly floured surface. Gently stretch into rectangle. Spread basil pesto evenly, leaving 1-inch border. Sprinkle 0.33 cup Parmesan over pesto layer.
06 - Roll dough into log from short end. Shape into round or batard. Place in well-floured banneton or bowl, seam side up.
07 - Cover and proof at room temperature for 2-3 hours until increased by 75%. Alternatively refrigerate overnight for 12-16 hours for deeper flavor development.
08 - Preheat oven to 450°F with Dutch oven or baking stone inside for at least 30 minutes to ensure proper heat retention.
09 - Turn dough onto parchment paper. Brush top with olive oil. Sprinkle remaining Parmesan evenly over surface. Score with sharp knife or lame.
10 - Transfer dough to preheated Dutch oven. Bake covered for 20 minutes to create steam and oven spring.
11 - Remove lid and continue baking for 18-20 minutes until golden brown, crusty, and internal temperature reaches 205°F.
12 - Transfer to wire rack. Cool completely for at least 1 hour before slicing to prevent gummy texture.
# Expert Tricks:
01 -
- The pesto infuses every crumb with basil brightness while theParmesan creates these incredible crispycheesy edges
- It transforms humble sourdough into something that feels restaurant worthy but comes from your own oven
02 -
- Cold dough from the refrigerator will need longer to come to room temperature before baking, plan accordingly
- Every oven runs differently, trust your nose and your eyes more than the timer when checking for doneness
03 -
- A very sharp knife or lame dipped in flour scores the dough cleanly without dragging or deflating
- Letting the bread cool completely might be torture but it keeps the crumb from getting gummy