Description
This Pesto Parmesan Sourdough is a flavorful and aromatic artisan bread featuring a crispy crust and tender crumb enhanced with fresh basil pesto and grated parmesan cheese. Perfect for sandwiches or as a savory snack, this recipe combines traditional sourdough fermentation with the vibrant taste of Italian ingredients.
Ingredients
Scale
Dough
- 500g bread flour
- 100g active sourdough starter
- 350ml water
- 10g salt
Flavor Additions
- 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 to form a shaggy dough. Let it rest for 30 minutes to allow flour hydration, enabling gluten development.
- Add Salt: After the autolyse, add 10g of salt to the dough and mix thoroughly until evenly distributed.
- Stretch and Fold: Perform a series of gentle stretch and folds every 30 minutes over a 2-hour period to develop the gluten network and strengthen the dough.
- Incorporate Flavors: After the last fold, turn the dough out onto a floured surface. Spread the basil pesto evenly over the dough, sprinkle with grated parmesan cheese, and fold the dough over itself to incorporate the flavors and fillings.
- Shape and Proof: Shape the dough into a tight ball and place it seam side up in a floured banneton basket. Cover it and refrigerate overnight for an extended proof, enhancing fermentation and flavor complexity.
- Preheat Oven and Dutch Oven: Preheat your oven to 475°F (245°C) for at least 30 minutes with a Dutch oven inside to ensure it is thoroughly heated for baking.
- Prepare for Baking: Carefully transfer the proofed dough onto a piece of parchment paper. Score the top with a sharp blade to allow controlled expansion during baking.
- Bake Covered: Place the dough inside the preheated Dutch oven, cover, and bake for 20 minutes. This steamy environment helps develop a crispy crust.
- Bake Uncovered: Remove the lid and bake for another 25 minutes until the crust is a deep golden brown and fully baked through.
- Cool: Remove the bread from the oven and place it on a wire rack to cool completely before slicing to preserve crumb structure.
Notes
- Using a well-active sourdough starter is crucial for proper fermentation.
- Performing stretch and folds gently avoids tearing the dough while strengthening the gluten.
- Ensure the Dutch oven is thoroughly preheated to replicate a professional steam environment.
- Cooling the bread fully before slicing helps maintain crumb texture and prevents gumminess.
- The refrigeration proof can be extended up to 12 hours but not much longer to avoid over-fermentation.
