pesto parmesan sourdough

1. All you do is make your sourdough and let it rise in an oiled bowl in the fridge.

2. You take it out of the fridge and line a 2 lb bread tin either with butter or with non-stick baking parchment.

3. You take large golf ball-sized pieces of your dough and roll it in homemade boosted pesto (see recipe here in the library of recipes).

4. You roll it in pesto and then you roll it in grated Parmesan, and you layer up the balls on top of each other into the loaf tin until you've used all the dough up.

5. You let that sit again to prove out on the counter for another couple of hours. It will rise, and then you bake it for 30 to 35 minutes until golden brown. You should have a swirling effect inside the dough, absolutely beautiful.

6. You can slice it or just tear off the chunks. Absolutely gorgeous