Description
This Pesto Parmesan Sourdough is a flavorful artisan bread combining the tangy depth of sourdough with the aromatic freshness of basil pesto and the savory richness of Parmesan cheese. Perfect for sandwiches, toasts, or as a complement to your favorite meals, this recipe guides you through a hands-on fermentation process ensuring a crusty exterior and soft, flavorful crumb inside.
Ingredients
Scale
Dough Ingredients
- 500g bread flour
- 100g active sourdough starter
- 350ml water
- 10g salt
Filling Ingredients
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
Instructions
- Mix and Autolyse: In a mixing bowl, combine the bread flour, water, and active sourdough starter until just mixed. Let the mixture rest for 30 minutes to hydrate the flour and kickstart gluten development (autolyse).
- Add Salt and Combine: Add salt to the dough and mix thoroughly to evenly distribute it throughout the mixture.
- Gluten Development through Stretch and Folds: Perform a series of stretch and folds every 30 minutes over a two-hour period. This technique strengthens the dough’s gluten structure, improves dough elasticity, and help incorporate air.
- Incorporate Pesto and Parmesan: After the final fold, spread the dough gently on a floured surface. Evenly layer the basil pesto and grated Parmesan cheese over the dough, then carefully fold the dough over to integrate the ingredients without deflating it excessively.
- Shape and Proof: Shape the dough into a tight round ball and place it into a well-floured banneton basket to support rising. Cover the dough to prevent drying out.
- Cold Proof: Refrigerate the dough overnight for 8 to 12 hours. This slow fermentation develops flavor and improves dough structure.
- Preheat Oven and Dutch Oven: About 45 minutes before baking, preheat your oven to 475°F (245°C) with a Dutch oven inside to ensure it’s hot and ready for baking.
- Transfer and Score: Gently remove the proofed dough from the banneton onto a piece of parchment paper. Score the top of the dough with a sharp blade or lame to allow controlled expansion during baking.
- Bake Covered: Carefully place the dough, on the parchment paper, into the preheated Dutch oven and bake covered for 20 minutes. This traps steam and encourages crust formation.
- Bake Uncovered: Remove the Dutch oven lid and bake for an additional 25 minutes, allowing the crust to brown and become crisp.
- Cool Before Slicing: Transfer the baked bread onto a wire rack and let it cool completely before slicing to preserve crumb structure and prevent gumminess.
Notes
- Ensure the sourdough starter is active and bubbly before mixing to guarantee good rise.
- Use a sharp blade for scoring to get clean cuts and good oven spring.
- Cold proofing in the refrigerator develops complex flavors and improves dough texture.
- Adjust water slightly if the dough feels too dry or too wet; bread flour and humidity levels can vary.
- Allowing the bread to cool fully before slicing prevents a gummy crumb.
