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Pesto Parmesan Sourdough

Artisan sourdough bread swirled with basil pesto and parmesan, a flavorful and stunning loaf perfect for sharing.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 14 minutes
Servings: 1 loaf
Course: Bread, Side Dish
Cuisine: Artisan, Holiday
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups bread flour
  • 1 cup active sourdough starter fed and bubbly
  • 1 cup water room temperature
  • 1.5 tsp salt
  • 3 tbsp olive oil
  • 0.5 cup basil pesto
  • 0.75 cup parmesan cheese freshly grated

Equipment

  • Mixing bowls
  • Dutch oven
  • Bench scraper
  • Banneton or bowl with towel
  • Parchment paper
  • Wire rack

Method
 

  1. Mix sourdough starter, water, and olive oil in a large bowl.
  2. Add bread flour and salt, stir until shaggy dough forms.
  3. Cover and rest for 30 minutes.
  4. Perform 3–4 stretch-and-folds every 30 minutes for 2 hours.
  5. Spread pesto and parmesan over dough, roll tightly into a log.
  6. Place seam-side down in banneton, cover, and refrigerate overnight.
  7. Preheat oven to 450°F (230°C) with Dutch oven inside.
  8. Score dough and bake covered for 25 minutes, then uncovered for 20–25 minutes.
  9. Cool on wire rack before slicing.

Notes

Freeze slices for easy toast or sandwiches. Adjust pesto or cheese amounts to taste.