Pesto Parmesan Sourdough Bread (Printer-Friendly)
Rustic sourdough swirled with basil pesto and golden Parmesan topping
# What You'll Need:
→ Dough
01 - 17.6 oz bread flour (approximately 3 ¾ cups)
02 - 1 ½ cups lukewarm water
03 - 3.5 oz active sourdough starter at 100% hydration (approximately ⅓ cup)
04 - 2 teaspoons fine sea salt
→ Filling & Topping
05 - 2.5 oz basil pesto (approximately 3 tablespoons)
06 - 1.8 oz freshly grated Parmesan cheese (approximately ½ cup)
07 - 1 tablespoon olive oil for brushing
# How-To Steps:
01 - Combine bread flour and lukewarm water in a large bowl. Mix until just incorporated, cover, and let rest for 30-45 minutes to develop gluten structure.
02 - Add active sourdough starter and sea salt to the dough. Mix thoroughly until fully incorporated and smooth.
03 - Perform stretch-and-fold technique every 30 minutes for 2 hours, completing 4 sets total. Keep dough covered between folds to prevent drying.
04 - Let dough rest at room temperature for 1 hour after final fold to relax gluten.
05 - Turn dough onto lightly floured surface. Gently stretch into rectangle. Spread basil pesto evenly, leaving ¾-inch border. Sprinkle 1 oz Parmesan over pesto layer.
06 - Roll dough into tight log from short end. Shape into round or batard form, ensuring seam is sealed.
07 - Place dough in well-floured banneton or bowl, seam side up. Cover and proof at room temperature for 2-3 hours, or refrigerate overnight for enhanced 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 out onto parchment paper. Brush surface with olive oil and sprinkle remaining 0.8 oz Parmesan cheese. Score top as desired.
10 - Transfer to preheated Dutch oven and bake with lid on for 20 minutes to create steam and develop oven spring.
11 - Remove Dutch oven lid and continue baking for 18-20 minutes until golden brown with crispy crust. Internal temperature should reach 200°F.
12 - Cool completely on wire rack for at least 1 hour before slicing to preserve crumb structure.
# Expert Advice:
01 -
- The combination of tangy sourdough and bright basil creates something entirely magical
- You get bakery style results with minimal hands on effort and maximum bragging rights
02 -
- A really hot oven and preheated Dutch oven are non negotiable for that beautiful crusty exterior
- Letting the bread cool completely prevents the inside from becoming doughy and sad
03 -
- Cold dough from an overnight proof is much easier to handle and slashes beautifully
- If your Parmesan starts browning too quickly tent with foil for the last 10 minutes