Last Updated on May 4, 2025

By Bake with Paws

Twisted Pesto Sourdough Bread – Beautiful, Flavorful & Naturally Leavened

Name: Twisted Pesto Sourdough Bread
Prep time: 30 min
Cook time: 25 min
Total time: 11 h 55 min
Cuisine: Italian
Ingredients: 60g sourdough starter (100% Hydration), use at its peak; 180g bread flour (I used Japan High Gluten Flour); 75g water or 90g milk; 30g sugar (I used organic brown sugar); 140g bread flour (I used Japan High Gluten Flour); All sweet stiff starter (above); 10g brown sugar (I used organic brown sugar); 1 tsp (6g) salt; 20g milk powder (omit if SST is fed with milk); 45g cold egg, whisked (from 1 egg); 65g - 85g water, cold (I used 65g); 25g butter, room temperature; 70g Homemade Pesto Sauce; Some grated parmesan cheese; 1 egg + 1 tbsp water; Non Stick Loaf Pan (21.3 cm X 11.2 cm X 5.8 cm); I think it will be better if bake in 450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")

Looking to impress with your sourdough baking? This Twisted Pesto Sourdough Bread is not only visually stunning but also bursting with savory flavor. The earthy aroma of fresh basil pesto swirled through soft, naturally leavened sourdough creates a show-stopping bread that's perfect for gatherings or an elevated everyday treat.

In this post, you’ll find a complete step-by-step guide, sourdough timeline, troubleshooting tips, and answers to common questions for guaranteed success.

Why You’ll Love This Recipe

Naturally leavened with sourdough starter – no commercial yeast
Twisted shaping technique for a beautiful spiral presentation
Packed with fresh basil pesto for a bold, herby flavor
Crisp crust and soft interior – artisan quality at home

Whether you serve it as a tear-and-share loaf, sandwich base, or savory centerpiece, this twisted sourdough bread delivers on both looks and taste.

What Is Twisted Pesto Sourdough Bread?

This artisan-style bread is made with a sourdough base enriched with butter and layered with homemade or store-bought basil pesto. It’s shaped with a twist or braid, then baked to golden, crusty perfection.

Think of it as a hybrid between a sourdough loaf and a savory babka — where flavor meets artistry.

Scroll to the bottom of the page for "PRINT RECIPE" ⬇

I have been making Pesto Sauce for several times. I like to use it to cook with pasta or sometimes just use as dip for bread. After seeing few Pesto Bread posts in Instagram, I also made this Twisted Pesto Sourdough Bread. The base of the bread is my favourite "Sourdough Shokupan Bread using Sweet Stiff Starter" recipe.

The bread turned out so delicious and soft.

Please scroll down to the bottom to read the General Notes which may help you to yield a better bread if you are a beginner.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Twisted Pesto Sourdough Bread

Yields: 1 loaf

INGREDIENTS:

Sweet Stiff Starter:

60g sourdough starter (100% Hydration), use at its peak

180g bread flour (I used Japan High Gluten Flour)

75g water or 90g milk

30g sugar (I used organic brown sugar)

Main Dough:

140g bread flour (I used Japan High Gluten Flour)

All sweet stiff starter (above)

10g brown sugar (I used organic brown sugar)

1 tsp (6g) salt

20g milk powder (omit if SST is fed with milk)

45g cold egg, whisked (from 1 egg)

65g - 85g water/milk, cold (I used 65g of water)

25g butter, room temperature

Filling:

70g Homemade Pesto Sauce

Some grated parmesan cheese

Egg Wash: (Optional)
1 egg + 1 tbsp water

Utensil:

Non Stick Loaf Pan (21.3 cm X 11.2 cm X 5.8 cm)

I think it will be better if bake in 450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")

METHOD:

Sweet Stiff Starter

In a bowl of stand mixer, dilute starter with water, stir in sugar and add in bread flour. Mix with paddle attachment until well mixed and all come together. It can be done by hand mixing too.
Cover and let it ferment until tripled. I prepared a night before and leave it in aircond room (approximately 24 - 25C room temperature) overnight until tripled. It took about 8 - 9 hours depending on your starter. It should take around 4 - 6 hours to get triple at room temperature at 28C - 30C.
However, if you feed your starter with milk, the starter will take longer time to proof and very much depend on your stater. Mine took about 9 - 10 hours to proof overnight. And the starter did not rise until triple in size compared feeding with water. It rose almost 2.5 to 3 in size. It is because natural yeast takes longer time to digest the milk than it does in water.

Main Dough:

Put all ingredients (except butter) into a bowl of stand mixer. I usually torn the stiff starter slightly first.
Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until all incorporated. This step is critical to prevent an uneven mixed dough as the stiff starter is rather hard and a dough hook may not be able to mix it well enough.
Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until the dough is silky and smooth and until reach window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

1st Proofing/Resting:

Round up the dough and let it rest for 30 minutes in the same bowl. The dough rose slighlty.

Shaping:

Transfer the dough to a clean floured surface.
Roll out into a rectangle roughly about 10" X 14"
Spread the pesto over the dough, then scatter cheese over.
Roll the dough up tightly from one of the shorter sides like a swiss roll.
Cut it in half lengthwise with a sharp knife. Then twist the two dough together with filling layers are facing upwards. Please watch the video.
Place the twisted dough in the loaf pan.

Final Proofing :

Let it proof at warm place until the dough double in size. This one took approximately 2 1/2 hours at room temperature of 28C - 29C. The duration of proofing depends on your ambient temperature and starter.

Baking:

Preheat oven at 160 - 170 C (top & bottom heat) or 180 - 190C (top and bottom heat) for 10 - 15 minutes.
Brush with egg wash and bake in a preheated oven for about 20 - 25 minutes, or until golden brown.
Remove bread from oven and let it cool on rack.

Sweet Stiff Starter

Main Dough

Tips for Perfect Pesto Sourdough Bread

Sourdough Starter:

A healthy starter is essential for successful bread baking. To ensure your bread rises well, it's important to feed your starter regularly and use it (the levain) at its peak. A consistently fed starter will be more active and reliable. If the mother starter isn’t strong, the dough may still struggle to rise properly, even if the levain is used at its peak. For more information, click the links: "How To Make Sourdough Starter" and "Sourdough Maintenance".

Gluten Development:

Essential for soft, airy bread, gluten is created when flour hydrates. To develop it, use techniques like autolyse or kneading. The windowpane test checks readiness—dough should stretch thin without tearing. From my experience, high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

Kneading:

Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).

Flour & Hydration:

Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.

Dough Temperature:

Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.

Proofing:

Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:

If it bounces back instantly, it’s under-proofed and needs more time.
If the indentation stays, it’s over-proofed.
If the indentation slowly bounces back, it’s ready to bake.
There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.

Wrinkle Top or Shrinking:

If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.

Baking & Oven Temperarate:

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Storage & Serving Suggestions

Room Temperature:

Store in a sealed bag for up to 2 days.

Freezer:

Wrap tightly and freeze for up to 1 month. Reheat in a 160°C oven for 8–10 minutes to refresh.

Serving Ideas:

Toasted with cheese or eggs

As a base for open-faced sandwiches

Torn and dipped into soup or olive oil

Frequently Asked Questions (FAQs)

Q: Can I use store-bought pesto?

A: Yes, just choose a high-quality version and drain any excess oil before spreading.

Q: My dough is hard to shape. What can I do?

A: Chill it in the fridge for 30 minutes. Cold dough is easier to roll and cut.

Q: Why did the filling leak out?

A: The pesto may have been too oily or too much was used. Try patting it with a paper towel next time.

Final Thoughts

This Twisted Pesto Sourdough Bread is a stunning and flavorful twist on traditional sourdough. The layers of herby pesto and naturally fermented dough create a rustic yet refined loaf you’ll be proud to share — or enjoy all to yourself.

If you try this recipe, I’d love to hear your feedback! Tag @Bakewithpaws or leave a comment below if you have any questions regarding this recipe.

Happy baking and twisting!