Description
This incredibly delicious Pesto Parmesan Sourdough comes together in about 12 hours, mostly downtime, and is baked in a Dutch oven for easy cooking.
Ingredients
Scale
- 500g bread flour
- 100g sourdough starter (active)
- 350ml warm water
- 10g salt
- 1/2 cup basil pesto
- 1/2 cup grated parmesan cheese
Instructions
- Mix the bread flour, warm water, and sourdough starter in a large bowl until just combined.
- Autolyse the mixture by covering it and letting it rest for 30 minutes.
- Salt the dough by sprinkling in the salt and mixing it in.
- Stretch and fold the dough every 30 minutes for a total of 4 sets over 2 hours.
- Pesto the dough by patting it down and adding the basil pesto and parmesan cheese.
- Shape the dough into a ball and tuck the edges under.
- Proof the dough overnight in the fridge for 8-12 hours.
- Bake by preheating the oven to 475°F (245°C) and placing the dough in a hot Dutch oven for 45 minutes total.
- Cool the bread on a wire rack for 30 minutes before slicing.
Notes
Feel free to customize with additional ingredients or leftovers. Store in a bread bag or clean kitchen towel for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg