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.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 40gProtein: 8gFat: 5gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 1g
Notes
This bread is delicious served warm or at room temperature. Store in a paper bag at room temperature for up to three days. For longer storage, wrap in plastic wrap and freeze.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!