Ingredients
- Bread Flour: 500 grams
- Lukewarm Water: 350 grams
- Active Sourdough Starter (Levain): 100 grams
- Fine Sea Salt: 10 grams
- Fresh Basil Pesto: 80 grams (approx. 1/3 cup)
- Freshly Grated Parmesan Cheese: 50 grams (approx. 1/2 cup)
Instructions
- Step 1: Combine the bread flour, water, and sourdough starter in a large mixing bowl and mix until shaggy. Cover and allow the dough to rest for 30 minutes (autolyse). After the rest, incorporate the salt completely using a few minutes of mixing or folding.
- Step 2: Begin the bulk fermentation period (3-4 hours, depending on room temperature), performing a set of stretch and folds every 30 minutes for the first 90 minutes. After the final fold, gently spread the dough out, scatter the pesto and parmesan over the surface, and fold the dough over itself repeatedly to incorporate the additions, creating visible swirls.
- Step 3: Allow the remainder of the bulk fermentation to complete. Once the dough has increased in volume by about 30-50%, gently pre-shape the dough into a round, rest for 20 minutes, and then perform the final shape into a tight boule or batard. Place the dough seam-side up in a floured banneton basket.
- Step 4: Cover the banneton and transfer the dough to the refrigerator for a cold proofing period of 10-16 hours. About 45 minutes before baking, place a Dutch oven or baking vessel inside your oven and preheat the oven to 500°F (260°C).
- Step 5: Carefully turn the cold dough out onto parchment paper, score the top deeply, and transfer the dough (using the parchment paper) into the hot Dutch oven. Bake covered for 20 minutes at 475°F (245°C), then remove the lid and reduce the temperature to 450°F (232°C). Bake uncovered for an additional 25-30 minutes until the crust is deep golden brown.
Notes
- Store at room temperature (wrapped tightly) for 2-3 days, or slice and freeze leftover bread in an airtight bag for up to two months.
- To refresh stale slices, sprinkle lightly with water and bake in a preheated 350°F (175°C) oven for 5-7 minutes until the crust is wonderfully crisp again.
- Serve thick slices alongside a vibrant Caprese salad, or simply toast and top with a fried egg for a savory breakfast treat.
- When incorporating the pesto and parmesan, fold gently rather than kneading aggressively; this prevents the fat from inhibiting gluten strength and helps preserve those beautiful, visible swirls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American