Description
Pesto Parmesan Sourdough is a savory artisan loaf made with tangy sourdough, rich pesto, and freshly grated Parmesan.
Ingredients
Scale
- 500g bread flour (about 4 cups)
- 100g active sourdough starter (about 1/2 cup)
- 350g filtered water (about 1 1/2 cups)
- 10g fine sea salt (about 2 teaspoons)
- 80g pesto (homemade or high-quality store-bought)
- 50g freshly grated Parmesan cheese (about 1/2 cup, packed)
- Extra Parmesan
- A drizzle of olive oil
Instructions
- Combine sourdough starter and water in a bowl, then add flour and mix until no dry bits remain. Rest 30 minutes.
- Sprinkle salt over the dough and mix until incorporated.
- Rest 4–5 hours, performing 3–4 stretch-and-folds every 30–45 minutes. On the final fold, laminate dough and gently spread pesto and Parmesan before folding in.
- Form dough into a boule or batard.
- Place in a floured banneton, rest 1 hour at room temp, then refrigerate overnight (8–12 hours).
- Preheat Dutch oven to 475°F (245°C). Flip dough onto parchment, score, bake 20 minutes covered, then 20–25 minutes uncovered.
- Let loaf cool fully before slicing.
Notes
- This loaf is great for sandwiches, toast, charcuterie boards, or serving with soup.
- Use high-quality ingredients for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Pesto Parmesan Sourdough, Artisan Bread, Sourdough Recipe