When I think of baking, I often remember the smell of warm bread wafting through my kitchen. It brings back memories of family gatherings where fresh sourdough stole the show. Making Pesto Parmesan Sourdough is one of those recipes that fills my heart with joy and my home with wonderful scents. This delicious bread combines tangy sourdough with the rich flavors of basil pesto and parmesan cheese. It’s not just any bread; it’s a comforting delight that can elevate any meal or snack. What makes this recipe special is how easily it brings together the unique tastes of sourdough and savory pesto, creating a truly unforgettable loaf.
why make this recipe
Pesto Parmesan Sourdough is not only a treat for the taste buds, but it also brings creativity into the kitchen. With each bite, you experience a burst of flavor that pairs wonderfully with soups, salads, or even just a smear of butter. Making this loaf connects you with the art of sourdough baking, allowing you to share homemade goodness with friends and family.
how to make Pesto Parmesan Sourdough
Ingredients
- 500g bread flour
- 100g sourdough starter (active)
- 350ml water
- 10g salt
- 1/2 cup basil pesto
- 1/2 cup grated parmesan cheese
Directions
- In a large bowl, mix the bread flour, water, and active sourdough starter until just combined.
- Let it rest for 30 minutes (this is called autolyse).
- Add the salt and mix it into the dough.
- Perform stretch and folds every 30 minutes for a total of 4 sets over 2 hours.
- After the final fold, gently spread the dough on a lightly floured surface and layer it with basil pesto and grated parmesan cheese.
- Shape the dough into a ball and transfer it to a floured banneton or a bowl lined with a floured towel.
- Cover and refrigerate overnight for cold fermentation (8–12 hours).
- Preheat the oven to 475°F (245°C) with a Dutch oven inside.
- Turn out the dough onto parchment and score the top with a sharp blade.
- Transfer the dough into the hot Dutch oven. Bake covered for 20 minutes.
- Remove the lid and bake uncovered for another 25 minutes until golden and crusty.
- Cool completely on a wire rack before slicing.
how to serve Pesto Parmesan Sourdough
This bread is delicious served warm or at room temperature. Enjoy it on its own, or pair it with soups, salads, or cheese boards. You can slice it for sandwiches or toast it and add your favorite toppings. The possibilities are endless!
how to store Pesto Parmesan Sourdough
To store your Pesto Parmesan Sourdough, keep it in a paper bag at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer. This way, you can enjoy your homemade bread whenever you crave it.
tips to make Pesto Parmesan Sourdough
- Ensure your sourdough starter is active and bubbly before you begin.
- Be gentle when shaping the dough to retain air bubbles.
- Experiment with different types of pesto or cheese for varied flavors.
variation
You can try adding sun-dried tomatoes or olives for a Mediterranean twist. Alternatively, use different cheeses like mozzarella or feta to change the flavor profile of your bread.
FAQs
1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the texture may be slightly different.
2. What if my sourdough starter isn’t active?
Make sure to feed your starter and allow it to bubble up before using it. Ideally, it should be used when it’s at its peak activity.
3. How long does it take to make this bread?
The total time includes mixing, resting, fermenting overnight, and baking, which can take around 12–14 hours in total, so plan accordingly!
Pesto Parmesan Sourdough
Ingredients
Main Ingredients
- 500 g bread flour
- 100 g sourdough starter (active) Ensure it's active and bubbly.
- 350 ml water
- 10 g salt
- 1/2 cup basil pesto Feel free to experiment with different types of pesto.
- 1/2 cup grated parmesan cheese For varied flavors, try different cheeses.
Method
Preparation
- In a large bowl, mix the bread flour, water, and active sourdough starter until just combined.
- Let it rest for 30 minutes (this is called autolyse).
- Add the salt and mix it into the dough.
Fermentation
- Perform stretch and folds every 30 minutes for a total of 4 sets over 2 hours.
- After the final fold, gently spread the dough on a lightly floured surface and layer it with basil pesto and grated parmesan cheese.
- Shape the dough into a ball and transfer it to a floured banneton or a bowl lined with a floured towel.
- Cover and refrigerate overnight for cold fermentation (8–12 hours).
Baking
- Preheat the oven to 475°F (245°C) with a Dutch oven inside.
- Turn out the dough onto parchment and score the top with a sharp blade.
- Transfer the dough into the hot Dutch oven. Bake covered for 20 minutes.
- Remove the lid and bake uncovered for another 25 minutes until golden and crusty.
- Cool completely on a wire rack before slicing.