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As an affiliate, I only showcase a few products that I personally use and love, and that I believe will be helpful to you in your High Altitude Kitchen. I highly recommend purchasing an oven thermometer with internal thermometer feature... This tool can help ensure that your baked goods turn out perfectly every time, and prevent any disappointing bad bakes.
Happy Baking Vic”Tori”a @ 8750’
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Pesto No-Knead Yeast Bread Recipe
Ingredients:
High-Protein Flour (11.7% protein): 450g
Instant Yeast: 1 packet (about 7g or 2¼ teaspoons)
Salt: 1 tablespoon (about 18g)
Water (heated to 115ºF or 46ºC): 375 ml (1.5 cups)
Pesto (premade): 60 to 80 ml (¼ to ⅓ cup)
Instructions:
Mixing:
In a large bowl, gently combine 450g of high-protein flour, 1 packet of instant yeast, and 1 Tablespoon of salt. Gradually pour in 375 ml of water heated to 115ºF (46ºC), using a spatula to gently mix until a wet dough is formed.
First Rise:
Cover the bowl with parchment paper topped with a kitchen cloth. For a warm rising environment, place it in a microwave that's been preheated and then turned off. Allow the dough to rise for several hours, watching it until it has expanded to your liking, but not exceeding double its original size.
Preparing for Baking:
Preheat your oven and a lidded deep baking dish to a range of 425-450ºF (218-232ºC). Confirm the temperature with an oven or digital probe thermometer to ensure accuracy.
Adding Pesto:
After the dough has risen, delicately fold in 60 to 80 ml of premade pesto, being mindful to distribute it evenly through the dough without deflating it. Gently form a dough ball with minimal handling.
Baking:
Place the dough on parchment paper and transfer it into the preheated pan. Cover with the lid and bake for about 30-35 minutes. After this initial baking period, remove the lid. Insert the probe thermometer into the center of the loaf, and return it to the oven, uncovered. Continue baking until the internal temperature reaches between 190°F and 200°F (88°C and 93°C). The crust should be golden brown when done. If necessary, you can broil your loaf to a golden brown.
Cooling:
Once baked, take the loaf out of the oven and let it cool on a wire rack. Allowing the bread to cool before slicing is key for optimal texture and flavor development.
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