Pesto Parmesan Sourdough Bread

By Lucas MorganAug 3, 2026

Pesto Parmesan Sourdough is a flavorful artisan loaf that combines the tanginess of sourdough with the herby richness of pesto and the sharpness of Parmesan cheese. The lamination process results in beautiful swirls and pockets of cheesy goodness throughout the bread, delivering a satisfying chewy texture and crispy crust. Perfect for sandwiches, toast, or simply enjoyed with butter, this bread is sure to impress. Bake this loaf for a hearty addition to any meal or a delightful snack.

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4 servings

Instructions

Feed your sourdough starter 4-6 hours before mixing your dough.

In a large bowl, mix flour and warm water until no dry spots remain.

Cover and let rest for 30-60 minutes.

Add the active starter and salt to the dough, mixing thoroughly until incorporated.

Cover the bowl and let the dough rest for 30 minutes.

Perform a series of stretch and folds every 30-45 minutes for the first 2-3 hours of a 4-6 hour bulk fermentation.

Gently stretch the dough into a large rectangle.

Spread the pesto evenly over the surface, then sprinkle with grated Parmesan.

Fold the dough like a letter, and roll it into a tight log.

Shape the dough into a boule or batard and place it seam-side up in a well-floured banneton.

Cover and refrigerate for a cold proof of 12-24 hours.

Preheat oven and Dutch oven to 500°F (260°C).

Score the cold dough, then bake in the covered Dutch oven for 20 minutes.

Remove the lid, reduce heat to 450°F (230°C), and bake for another 20-25 minutes until deeply golden brown.

Let the loaf cool completely on a wire rack for at least 2-4 hours before slicing.

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Dinner Snacks & Appetizers Baking

Pesto Parmesan Sourdough Bread

Name: Pesto Parmesan Sourdough Bread
Yield: 4 servings
Ingredients: 100 g sourdough starter (active and bubbly, at peak activity); 500 g bread flour (high-protein); 350 g warm water (around 85°F or 29°C); 10 g fine sea salt; 1 cup pesto (thicker pesto works best); 1 cup freshly grated Parmesan cheese (avoid pre-shredded cheese)

By Lucas MorganAug 3, 2026

0(0)

4 servings

Ingredients

Servings4

•100 g sourdough starter (active and bubbly, at peak activity)
•500 g bread flour (high-protein)
•350 g warm water (around 85°F or 29°C)
•10 g fine sea salt
•1 cup pesto (thicker pesto works best)
•1 cup freshly grated Parmesan cheese (avoid pre-shredded cheese)

Instructions

1
Feed your sourdough starter 4-6 hours before mixing your dough.
2
In a large bowl, mix flour and warm water until no dry spots remain.
3
Cover and let rest for 30-60 minutes.
4
Add the active starter and salt to the dough, mixing thoroughly until incorporated.
5
Cover the bowl and let the dough rest for 30 minutes.
6
Perform a series of stretch and folds every 30-45 minutes for the first 2-3 hours of a 4-6 hour bulk fermentation.
7
Gently stretch the dough into a large rectangle.
8
Spread the pesto evenly over the surface, then sprinkle with grated Parmesan.
9
Fold the dough like a letter, and roll it into a tight log.
10
Shape the dough into a boule or batard and place it seam-side up in a well-floured banneton.
11
Cover and refrigerate for a cold proof of 12-24 hours.
12
Preheat oven and Dutch oven to 500°F (260°C).
13
Score the cold dough, then bake in the covered Dutch oven for 20 minutes.
14
Remove the lid, reduce heat to 450°F (230°C), and bake for another 20-25 minutes until deeply golden brown.
15
Let the loaf cool completely on a wire rack for at least 2-4 hours before slicing.