Description
A deliciously tangy sourdough bread infused with basil pesto and parmesan cheese, perfect for elevating your bread game.
Ingredients
Scale
- 500g bread flour
- 100g sourdough starter (active)
- 350ml water
- 10g salt
- 1/2 cup basil pesto
- 1/2 cup grated parmesan cheese
Instructions
- 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.
Notes
- Use a high-quality basil pesto for best flavor.
- Ensure your sourdough starter is active and bubbly before use.
- Adjust baking time based on your oven’s performance.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg