In a large mixing bowl, combine bread flour, water, and sourdough starter. Stir until just combined and let rest for 30 minutes.

Sprinkle salt over the dough and mix in using hands until fully incorporated.

Perform stretch and fold every 30 minutes for 2 hours.

Turn dough onto floured surface, spread pesto and sprinkle cheese, then fold into a ball.

Place the dough seam side up in a floured banneton, cover, and refrigerate overnight.

Next day, preheat oven to 475°F (245°C) for 30 minutes with a Dutch oven inside.

Score the top of the dough with a knife and transfer it to the Dutch oven.

Bake covered for 20 minutes, then uncover and bake for another 25 minutes until golden brown.

Cool on a wire rack before slicing.