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Pesto Parmesan Sourdough Bread Recipe

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  • Author: Claire
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes active plus 8–12 hours cold proofing
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-inspired

Description

This Pesto Parmesan Sourdough recipe combines the tangy flavor of traditional sourdough with the rich, herbaceous notes of basil pesto and the sharp, savory taste of Parmesan cheese. The dough undergoes a careful fermentation process and is baked in a Dutch oven to achieve a crusty exterior and soft, flavorful crumb, making it perfect for sandwiches or as a flavorful accompaniment to any meal.

Ingredients

Scale

Dough Ingredients

  • 500g bread flour
  • 100g active sourdough starter
  • 350ml water
  • 10g salt

Flavor Additions

  • 1/2 cup basil pesto
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Mix Ingredients: In a mixing bowl, combine the bread flour, water, and active sourdough starter until just mixed. Allow the dough to rest for 30 minutes to autolyse, which helps develop gluten and improve dough elasticity.
  2. Add Salt: Add salt to the dough mixture and combine thoroughly to evenly distribute it throughout the dough.
  3. Stretch and Fold: Perform stretch and folds every 30 minutes for two hours. This technique strengthens the gluten network, helping the dough develop structure and rise properly.
  4. Add Pesto and Parmesan: After the last fold, spread the dough on a floured surface. Evenly layer it with the basil pesto and grated Parmesan cheese, then fold the dough to integrate the flavors fully.
  5. Shape Dough: Shape the dough into a round ball and place it into a floured banneton basket for proofing, which will help it maintain shape during its final rise.
  6. Cold Proof: Cover the banneton and refrigerate the dough overnight for 8 to 12 hours. This slow fermentation enhances flavor and texture.
  7. Preheat Oven: Preheat your oven to 475°F (245°C) and place a Dutch oven inside to heat up, ensuring even, high-temperature baking.
  8. Prepare to Bake: Carefully transfer the dough onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor to control expansion during baking.
  9. Bake Covered: Place the parchment paper with the dough into the preheated Dutch oven and bake covered for 20 minutes. This traps steam, allowing the crust to develop a nice crispness.
  10. Bake Uncovered: Remove the Dutch oven lid and bake the bread for an additional 25 minutes until the crust is golden brown and crisp.
  11. Cool: Remove the bread from the oven and transfer it onto a wire rack. Allow it to cool completely before slicing to ensure the crumb sets properly.

Notes

  • Using a banneton helps the dough hold its shape during proofing and creates attractive dough patterns.
  • Allowing the dough to cold proof overnight improves flavor depth and crust texture.
  • Use a sharp blade for scoring to get clean cuts that help the bread expand evenly while baking.
  • Ensure the Dutch oven is thoroughly preheated to mimic the conditions of a professional bread oven.
  • Cool the bread fully before slicing to avoid a gummy crumb.

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Find it online: https://cozycookingideas.com/pesto-parmesan-sourdough-bread-recipe/