Pesto Sourdough
Serves 8
30 mins prep
480 mins cook
510 mins total
A delightful recipe for making homemade pesto sourdough bread, featuring a mix of white and whole wheat flour, along with vegan pesto and pine nuts.
0 servings
1: Autolyse for 30 minutes. 2: Perform lamination after 2 rounds of coil folds, each separated by 1 hour. 3: Brush pesto onto a portion of the dough and sprinkle pine nuts. 4: Fold the dough into thirds; repeat until satisfactory. 5: Do 3 more rounds of coil folds. 6: Allow total bulk fermentation for 8 hours. 7: Shape the dough and place it into the fridge overnight for 16 hours.
