Pesto Mozzarella Sourdough Bread
Prep
4h
Cook
45m
Total
4h 45m
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Steps
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Nutrition Facts
Per serving1,000 calories
Calories from
- Protein 12%
- Carbs 61%
- Fat 27%
-
Fat High 30 g 46%
-
Saturated Fat High 10 g 50%
-
Carbohydrates High 150 g 50%
-
Fiber High 6 g 24%
-
Sugar 4 g 8%
-
Protein High 30 g 60%
-
Cholesterol 40 mg 13%
-
Sodium High 1,200 mg 50%
% Daily Value is based on a 2,000 calorie diet.
Notes
TIME PROCESS
9 am Premix and autolyse for around an hour, forming up the dough and leaving to rest for another 30 minutes before stretch and folds.
11 am 1st stretch and fold.
11.30 am 2nd stretch and fold – add the pesto and mozzarella cheese.
12 pm 3rd stretch and fold – continue working the pesto and mozzarella cheese into the dough.
12.30 pm 4th stretch and fold.
1 pm Bulk fermentation at room temperature.
6 pm Shape dough into a batard, place into banneton and then into fridge for cold fermentation.
9 am Wake and bake! The next morning, you can get up, make a coffee and bake your pesto mozzarella sourdough bread!
9 am Premix and autolyse for around an hour, forming up the dough and leaving to rest for another 30 minutes before stretch and folds.
11 am 1st stretch and fold.
11.30 am 2nd stretch and fold – add the pesto and mozzarella cheese.
12 pm 3rd stretch and fold – continue working the pesto and mozzarella cheese into the dough.
12.30 pm 4th stretch and fold.
1 pm Bulk fermentation at room temperature.
6 pm Shape dough into a batard, place into banneton and then into fridge for cold fermentation.
9 am Wake and bake! The next morning, you can get up, make a coffee and bake your pesto mozzarella sourdough bread!
Imported & edited by @christina
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