Pesto Parmesan Sourdough Bread (Printable Version)

Rustic sourdough infused with basil pesto and finished with melted Parmesan topping

# What You’ll Need:

→ Dough

01 - 3 ½ cups bread flour
02 - 1 ½ cups lukewarm water
03 - ½ cup active sourdough starter at 100% hydration
04 - 2 teaspoons fine sea salt

→ Filling & Topping

05 - ¼ cup basil pesto
06 - ½ cup freshly grated Parmesan cheese
07 - 1 tablespoon olive oil for brushing

# Directions:

01 - Combine bread flour and lukewarm water in a large bowl. Mix until just incorporated. Cover and let rest for 30-45 minutes to allow gluten development.
02 - Add sourdough starter and sea salt to the dough. Mix thoroughly until fully integrated and dough becomes smooth and elastic.
03 - Perform stretch-and-fold technique every 30 minutes for 2 hours, completing 4 sets total. Keep dough covered between folds to prevent drying.
04 - Let dough rest at room temperature for 1 hour after final fold to complete bulk fermentation phase.
05 - Turn dough onto lightly floured surface. Gently stretch into a rectangle approximately ½ inch thick.
06 - Spread basil pesto evenly over dough surface, leaving 1-inch border. Sprinkle ¼ cup Parmesan cheese over pesto layer.
07 - Roll dough tightly into log starting from short end. Shape into round boule or batard form, ensuring seam is secure.
08 - Place dough seam-side up in well-floured banneton or bowl lined with floured towel. Cover and proof at room temperature for 2-3 hours until increased by 75%, or refrigerate overnight for enhanced flavor development.
09 - Preheat oven to 450°F with Dutch oven or baking stone inside for at least 30 minutes to ensure proper heat retention.
10 - Turn dough out onto parchment paper. Brush top with olive oil and sprinkle with remaining Parmesan cheese. Score top with sharp knife or lame.
11 - Transfer dough to preheated Dutch oven. Cover with lid and bake for 20 minutes to create steam and oven spring.
12 - Remove Dutch oven lid and continue baking for 18-20 minutes until crust is deep golden brown and sounds hollow when tapped on bottom.
13 - Transfer bread to wire rack. Cool completely for at least 1 hour before slicing to allow internal crumb structure to set.

# Top Tips:

01 -
  • The aroma alone will make your neighbors knock on your door asking what's baking
  • That moment you slice into the warm bread and see the vibrant green swirl is pure kitchen magic
02 -
  • Don't skip the autolyse period or your dough will fight you during shaping
  • Overfilling with pesto makes rolling tricky and can cause the loaf to burst open
03 -
  • Chill your pesto slightly before spreading to keep it from making the dough too soft
  • Let the bread cool for at least 2 hours before slicing for the cleanest cuts

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