Pesto Parmesan Sourdough

This Pesto Parmesan Sourdough combines the tanginess of sourdough with herby pesto and savory Parmesan for a delightful bread experience.

Prep Time: 1 30

Cook Time: 45

Resting Time: 10

Total Time: 2 25

Course: Snacks & Starters

Cuisine: Italian

Keyword: baking, Bread, homemade, Parmesan, Pesto, Sourdough

Servings: slices

Calories: 220kcal

500 g bread flour The foundation of your sourdough, giving it structure and chew.
100 g active sourdough starter This gives your loaf that signature tang.
350 g filtered water Keep it at room temperature for better yeast activity.
10 g fine sea salt Enhances the flavor and controls yeast fermentation.

In a large bowl, combine the active sourdough starter and filtered water. Stir in the bread flour until no dry bits remain, then let it rest for 30 minutes.
Sprinkle the fine sea salt over your dough and mix it in thoroughly.
Allow the dough to rest for 4–5 hours, performing 3–4 stretch-and-folds every 30–45 minutes.
Gently spread the pesto and grated Parmesan over the dough before folding it back in on the last fold.
Turn the dough out onto a floured surface and shape it into a boule or batard.
Place your formed dough into a floured banneton for a 1 hour room temperature rest, then refrigerate it for 8–12 hours.
Preheat your Dutch oven to 475°F (245°C). Flip the dough onto parchment, score the top, and bake covered for 20 minutes. Then, uncover and bake for an additional 20–25 minutes.
Let the loaf cool completely on a wire rack before slicing.

Serve with a drizzle of olive oil for an extra layer of flavor!

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