• In the bowl of a stand mixer, combine the sourdough starter, water, honey, and vital wheat gluten. Mix until well combined.
• Add the flour, starting with the smaller quantity, until dough is pulling away from the sides of the bowl.
• Mix in the sundried tomatoes with about a tbsp of the packed oil (if using the jarred variety). Add slightly more flour (about 1/4 - 1/2 c) if needed.
• Mix well.
• Let rest for about 15-20 minutes.
• Add the pesto and salt, and mix again. Add slightly more flour if needed, until dough again pulls away from the sides of the bowl.
• Place in a greased bowl, and let rise for about six hours.
• In the last 20-30 minutes of rising, soak any unglazed parts of your clay baker in water.

Second Rise

• Dump the water out of your clay baker, and place the empty clay baker in a cold oven.
• Preheat the oven to 425°F with the clay baker inside for one hour.
• Meanwhile, divide the dough into two separate loaves and place in two separate greased bowls, seam side up.
• Allow dough to rise, lightly covered, while the clay baker(s) preheat.

Baking

• Gently flip a bowl of dough onto a piece of parchment paper, seam side down. Score as desired, and carefully place in hot clay baker. If using two clay bakers simultaneously, repeat with second loaf.
• Bake with the lid on for about 30-40 minutes.
• Remove lid, and bake for about five more minutes, or until internal temperature (tested with an instant read thermometer) reads 195°-200°F.
• If using only one clay baker, repeat the steps under "baking" with second bowl of dough.
• Cool and enjoy!