Kale Pesto-Swirled Sourdough Recipe
Prep Time:
12 hours
Cook Time:
55 minutes
Servings:
1 Loaf
Ingredients
  • ¾ cup fresh sourdough starter
  • 1 ⅓ cups water
  • 3 ¼ cups bread flour
  • 2 teaspoons kosher salt, divided
  • 2 cups kale, packed
  • 2 teaspoons lemon zest
  • ¼ cup sliced almonds, toasted
  • ¼ cup grated Parmesan cheese
  • ⅓ cup olive oil
Directions
  1. Combine the starter and water and mix until dissolved.
  2. Add the flour and mix until combined. Let rest for 1 hour.
  3. Add one and a half teaspoons of salt and mix in with wet hands.
  4. Use the stretch and fold technique to perform the first series of folds on the dough.
  5. Repeat the series of folds every 30 minutes, until you have executed them 4 times in total.
  6. Let the dough rest, covered, for 1 hour.
  7. To make the pesto, add the kale, garlic, almonds, lemon zest, and remaining salt to a food processor and pulse until finely chopped.
  8. Add the oil and process until combined.
  9. Cover and refrigerate for later.
  10. Empty the dough onto a floured work surface and pat it into a 9-inch square.
  11. Spread pesto on top of the dough in an even layer.
  12. Fold the dough in half to make a rectangle, then fold again to make a square.
  13. Gently shape the dough into a ball and let it rest on the table for 20 minutes.
  14. Shape the dough into a boule.
  15. Place the dough into a floured bread basket and refrigerate overnight.
  16. The next day, preheat the oven to 500 F with a lidded Dutch oven inside for 30 minutes.
  17. Place the bread dough on a piece of parchment.
  18. Score the top, carefully drop the bread into the hot Dutch oven, and cover with the lid.
  19. Bake for 25 minutes, then remove the lid.
  20. Reduce the heat to 450 F and bake 20 minutes further, until golden brown.
  21. Let cool, slice, and serve.