For this loaf, you will start with my basic sourdough loaf recipe.

Ingredients:

• 500g bread flour
• 100g active starter
• 325g water
• 11g salt
• 75g pesto
• one bag of sun-dried tomatoes

Mix water and active starter until milky. Add pesto and mix. Add flour and mix completely until all flour is wet and incorporated, scraping the sides of the bowl as you go. Rest for 1 hour. Add salt during the first stretch and fold. Rest 30 minutes. Then perform 3 coil folds 30 minutes apart. Add sun-dried tomatoes during the first and second coils folds. After the last coil fold, cover and rest to bulk ferment until dough has increased in size by about 75%. Then shape and cold proof for 12-24 hours in a tea towel lined bowl or banneton dusted with rice flour.

Preheat Dutch oven to 450F. Score loaf and bake with lid on for 30 minutes. Remove lid and bake uncovered at 400F for an additional 15 minutes (or until internal temp is 205-210). Cool completely before cutting.