Inspired by necessity: I had a lot of pesto, and I hate wasting food.
Rather than mixing the pesto into the dough, I decided to create a simple sourdough, and then spread the pesto onto the pre-shaped loaves just before final shaping, to create a sort of "filled" effect. Pretty good results!
Ingredients:
350 g AP flour
100 g whole wheat flour
350 g water
100 g ripe white starter
11 g salt
10 g sugar
5 g toasted wheat bran
5 g toasted wheat germ
Method:
I mixed the flour and water and autolysed for 10 hours. I then mixed in the rest of the ingredients fully. I performed stretch-and-folds ever 30 minutes for 2 hours. I let the dough ferment for 5 hours at room temperature, then I retarded for 5 hours. I divided, and pre-shaped. Rested for 10 minutes. I spread pesto over the ovals, leaving about 1-inch margins (I was nervous about the pesto seeping out!). I shaped into pointy batards, then proofed for 1 hour at room temperature. I placed the loaves in the freezer for 15 minutes. I scored, and baked at 450 for 14 minutes with steam, 16 minutes without.
I was surprised at how easy it was to shape batards with a filling! I didn't even notice the difference, really. But I did keep the filling thin. The bran and germ lent a nuttiness to the final loaf. The pesto was strong and savory, and really nice as a complement to sourdough flavor.
--Hannah
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I really like this look and imagine it tastes great too! Always great to hear about people creating something out of what is on hand. These are real beauties and I can only imagine they must be packed with flavor.
I was surprised at how much the pesto permeated the dough, even thought it was only spread in the middle.
breads and the scoring is lovely as well. I see you stuck some Toadies in there with the toasted wheat germ and bran. Those are some fine flavor enhancers to go with the pesto swirl.; Well done all the way around.
Happy baking