"Deconstructed pesto" sourdough loaf
I made up a large batch of sourdough loaves this weekend, but decided to have one of them as a full-flavoured savoury loaf! And having the ingredients in the kitchen, I couldn't not make a version of pesto sourdough!
Rather than spread home-made pesto over the dough before rolling it up, which I often do with pesto breads, I wanted the more defined ingredents of a typical pesto to come through, so I just added chunks of Parmesan, some toasted pine nuts, roasted garlic cloves and a little fresh basil to the sourdough following its bulk fermentation before rolling it up, proving and baking.
If there are few things more enticing than the smell of any bread baking, the smell of the bread baking along with the Parmesan as it melts and caramelises is to die for! And the smell of the cut cooled loaf is wonderful.
My full blog post is at https://bakingfanatic.wordpress.com/2015/01/25/deconstructed-pesto-sourdough-loaf/ [1]
http://bakingfanatic.wordpress.com/2015/01/25/deconstructed-pesto-sourdough-loaf/#sthash.xEnHkN4I.dpuf [2]