Description
A simple yet flavorful loaf that combines sourdough with pesto and Parmesan cheese, baked in a Dutch oven for a perfect crust and soft interior.
Ingredients
Dough Components
- 1 cup Active sourdough starter (Bubbly and recently fed)
- 3 cups Bread flour (For chewy texture and strong structure)
- 1 cup Water (Room temperature)
- 2 teaspoons Salt (For flavor)
Filling
- 1/2 cup Pesto (Store bought or homemade; avoid super watery)
- 1 cup Parmesan cheese (Freshly grated is best)
Instructions
Preparation
- In a bowl, mix your water and active starter until it looks milky. Add bread flour and salt. Stir until you have a shaggy dough. Cover and let it rest for 30 to 45 minutes.
- Perform a set of stretch and folds every 30 minutes for the next 2 to 3 hours.
- Cover the bowl and let the dough rise until it looks puffed and airy, about 4 to 6 hours.
Shaping
- Turn the dough out onto a lightly floured counter. Gently stretch it into a rectangle. Spread a thin layer of pesto over the surface, then sprinkle Parmesan evenly.
- Roll it up gently, then shape into a round loaf by tucking the edges under.
Cold Proofing
- Place the dough seam side up in a floured basket or towel lined bowl. Cover and refrigerate for 8 to 12 hours.
Baking
- Preheat your oven to 450°F with the Dutch oven inside for at least 30 minutes.
- Place the dough on parchment, score the top, and carefully lower it into the hot Dutch oven.
- Bake for 25 minutes with the lid on, then 15 to 20 minutes with the lid off until deeply golden.
- Cool for at least 1 hour before slicing.
Notes
Letting the loaf cool properly is crucial to prevent a gummy texture. If your pesto is oily, consider blotting it before use.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: bread, Snack
- Cuisine: American, Italian