In a large bowl, mix the active starter and water. Add the bread flour and salt, stirring until a shaggy dough forms. Cover and let rest for 1 hour.

Perform three sets of stretch and folds, spaced 30 minutes apart. After the last set, cover the dough and let it rise for 2-3 hours, or until it has increased in volume by about 30-50%.

Turn the dough onto a lightly floured surface and stretch it into a rectangle. Spread the pesto over the dough, then sprinkle with Parmesan cheese. Fold the dough into thirds, then roll it into a tight log. Shape into a boule or batard and place seam-side up in a floured banneton.

Cover the banneton and refrigerate for 12-24 hours.

Preheat your oven and Dutch oven to 500°F (260°C). Turn the dough out onto parchment paper, score it, and lower it into the hot Dutch oven. Bake covered for 20 minutes. Reduce heat to 450°F (230°C), remove the lid, and bake for another 20-25 minutes until deep golden brown.

Remove the bread and let it cool completely on a wire rack for at least 2 hours before slicing.