Pesto and Mozzarella Sourdough Loaf

In the afternoon, assemble your dough by whisking together your bubbly starter, water and pesto in a large mixing bowl. Add the flour and salt and mix together until a shaggy dough forms. Cover with a damp tea towel or bowl cover and let rest for 45 minutes - 1 hour. 

After resting, pull the sides of the dough up and towards the middle, rotating the bowl each time until a semi - smooth dough forms. Cover and let rest for 45 minutes - 1 hour. 

Perform 2 - 4 sets of stretch and folds anywhere from 30 minutes to 1 hour apart. The more stretch and folds you do, the more the gluten will develop inside the dough. 

Cover with damp tea towel or bowl cover and let rest on the counter overnight for the bulk fermentation (8-10hours). 

The next morning, turn your dough over onto a clean work surface and stretch out into a rectangle, careful not to tear the dough. 

Sprinkle ¾ cup of the shredded cheese all over the surface of the stretched dough. Fold the shorter ends of the dough over and towards the middle. Sprinkle the rest of the cheese on the folded parts of the dough. 

Shape your dough into the size of your banneton (oval - batard, circle - boule). 

Place your shaped dough seam side up inside your banneton and carefully pinch the middle of the dough together (stitch) from the top, all the way down to the bottom. 

Cover and place into the fridge for at least 2 hours, or up to 3 days. 

When you're ready to bake, preheat a Dutch oven at 475 degrees for at least 20 minutes. 

Turn your dough over onto a piece of parchment paper or a bread mat. Using a sharp bread lame, score your bread and carefully place into your hot Dutch oven. Place the lid on top and bake at 475 for 23 minutes. 

After 23 minutes, remove the lid, drop the heat of the oven to 450 and bake for an additional 23 minutes. 

Transfer your bread to a wire rack and let cool completely before slicing and serving! Enjoy with a delicious herb butter.