Pesto Parmesan Sourdough Bread
Enjoy this delicious loaf of pest parmesan sourdough bread! This bread is cheesy, bursting with flavor, and simple to make. Eat it fresh from the oven or turn it into mini pizzas!
Equipment
- 1 Dutch Oven See note one.
Ingredients
- 1 cup sourdough starter
- 1 cup warm water
- 2 tsp honey
- 1 ½ tsp baking powder
- 1 tbsp salt
- 2½-3 cups unbleached all-purpose flour
- 4 oz pesto
- 8 oz shredded parmesan cheese
- ½ cup powdered parmesan cheese
Instructions
- Combine sourdough starter and water. Allow to sit for 15 minutes to dissolve then stir well.
- Add honey, baking powder, and salt.
- Add two cups flour, then 1/4 cup of flour at a time until the dough is still slightly sticky but does not stick fully to sides of bowl. You may use a stand mixer but I prefer to use my hands so the dough does not get overly mixed.
- Place dough in a greased or slightly floured bowl (to keep from sticking). For best results, allow to rise one hour. Then allow to ferment in the refrigerator for 8-12 hours for best result.
- After fermentation begin stretch and folds. See note two.
- After stretch and folds are complete place dough on a floured surface and press flat but try not to overwork the dough.
- Add half the pesto and half the shredded parmesan to the top of your pressed dough. Avoid the edges. See note three.
- Fold dough into thirds.
- Press dough flat again and add another layer of pesto and parm.
- Fold into thirds once more then shape into a circular loaf, again try not to over handle the dough.
- Place dough uncovered in the refrigerator for one hour. While dough is in the refrigerator preheat dutch oven at 425℉ for one hour.
- Scour the dough and make art if desired.
- Place dough in the dutch oven and at 400 for 20 minutes with the lid on.
- Remove dutch oven lid and bake for 8 minutes.
- Add powdered parmesan cheese to the top of the bread. Bake an additional 7 minutes.
- After baking time is complete remove the bread from dutch oven and allow to cool before slicing.
Notes
Note one: this recipe is made for a dutch oven but instructions for how to make it in a regular bread loaf pan can be found in the post.
Note two: Fermentation is required for optimal taste and best texture. However if you wish to streamline you can do stretch and folds while bread ferments on the counter for 5-8 hours.
Note three: the entire shaping process can be found in the post above!