Add salt and stretch and fold the dough according to the video in the recipe notes. Perform 3 more stretch and folds during the bulk fermentation, spaced by 30 minutes.

You can, of course, use a dough mixer if you have one. Add all ingredients, except salt and run until the dough passes the windowpane test. Add the salt the last minutes.

The time required for the bulk fermentation can vary a lot. Mine took 3 hours. Don't focus on time, but observe how the dough looks instead. It should have risen 40-50 % and show some bubbles on the top. The best temperature for bulk fermentation is about 77ºF/25ºC. If you have trouble finding a sufficiently warm place, you can place the dough into the oven with just the lamp lit.

Lightly flour your working surface and dump out the dough. Flatten the dough into a rectangular shape, about 3 mm (1/10 inch) thick. Use a rolling pin. Spread pesto on top of the dough and roll the dough from one side to the other. Place the seam downwards.

Cut the roll into pieces, about 2,5 cm / 1 inch thick and place them on a baking sheet with parchment paper. Cover with clingfilm and let the rolls rise for about 60-90 minutes.

Pre-heat the oven to 445ºF / 230ºC. Bake the rolls about 15 minutes. They should have a nice golden brown color when ready. Let the rolls cool on a wire rack.