Pesto Baguettes

Here's how:

• 1

  Dissolve the yeast in the water and the sourdough starter.

• 2

  Mix all the ingredients together, except for the pesto and salt.

• 3

  Knead the dough for 10 minutes, add salt, and knead for another 5 minutes. Double the time if you're kneading by hand. The dough should be elastic and chewy.

• 4

  Let the dough rest for 1 hour.

• 5

  Divide the dough into 4 portions and shape them into long baguettes with pointed ends.

• 6

  Fold the parchment paper into pockets to form channels, and let the bread rise. Make a slit along the entire length of the baguette, fill the slit with pesto, and sprinkle with sesame seeds and sea salt. Let the bread rise for another 30–40 minutes.

• 7

  Preheat the oven to 250 °C, preferably with a baking stone or a baking sheet.

• 8

  Place the loaves in the oven, then after a couple of minutes, lower the temperature to 230 °C.

• 9

  Bake for about 15–20 minutes.