Having found the Polenta Pepita sourdough bread recipe on this site, I set about making the bread only to realize that the hubz had used the last of the Pepita seeds on his salad!
And so the recipe “evolved” into a new one!
Pepitas were replaced by pinenuts, and with the addition of two tablespoons of Pesto sauce what should have been a Mexican ingredients loaf, became an Italian ingredients loaf.
Since the Pesto is quite high in sodium I reduced the salt to just 15g.
The flavor and crumb are both great.
The only other notes for this bake: One loaf was baked in a cast iron Dutch Oven placed in a hot oven, and the other loaf was baked in a pre-heated Romertopf. The loaf in the foreground is the D.O. baked loaf..better oven spring!