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Pesto Sourdough Bread

Pesto Swirl Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 500g bread flour
  • 350g water, room temperature
  • 100g active sourdough starter
  • 10g fine sea salt
  • 1/2 cup prepared basil pesto
  • Olive oil

Method
 

  1. Combine flour and water and mix until no dry spots remain. Cover and rest 30 minutes.
  2. Add starter and salt, mix into a shaggy dough, then cover and rest 30 minutes before folding.
  3. Perform four sets of stretch-and-fold motions over 2 hours, spacing them about 30 minutes apart.
  4. Turn the dough onto a floured surface, stretch into a rectangle, spread pesto, roll, and shape into a boule. Cover and proof 60 to 90 minutes.
  5. Preheat a Dutch oven to 450°F (230°C). Lower the proofed loaf on parchment into the pot, score the top, then bake covered 30 minutes. Uncover and bake 15 minutes more.
  6. Cool the loaf completely on a rack before slicing and serving.

Notes

This recipe needs 5 to 7 hours of rise and proof time, which is not added to the hands-on prep. The bread tastes best sliced thick and toasted the next day, if it lasts that long.