Ingredients:

• 500g bread flour
• 100g active, bubbly starter
• 350g water
• 20g honey
• 12g ceremonial or culinary matcha powder
• 11g salt

Inclusions:

• Freeze dried strawberries
• White chocolate chips

In a large bowl, add your starter, water, honey, and matcha powder and mix until milky. Add your flour and mix with a spoon until a shaggy dough forms. Then continue to mix with your hand and a bowl scraper until all flour is incorporated. Cover and rest for 1 hour. Measure your salt in a separate dish and set near your large bowl.

After 1 hour, add salt and perform stretch and fold. Cover and rest 30 minutes. You will perform three more folds, 30 minutes apart.

Add white chocolate chips and roughly crushed strawberries during your second and third set of folds. I do not usually measure my inclusions, I just add to preference.

After the last fold, transfer your dough to a clear container to finish bulk fermenting. Let rise until it’s grown by about 75%.

Spritz your counter lightly with water. Dump your dough onto the counter and stretch it into a rectangle. Add more strawberries and white chocolate chips. Then trifold the rectangle and add more of both. I then rolled it snuggly up, and rotated it into a round boule using cupped hands in a push and pull motion to build surface tension.

Then transfer seam side up to a banneton or tea towel lined bowl dusted with rice flour. Cover and refrigerate for up to 24 hours (I do overnight).

Preheat your oven and Dutch oven to 450F. Once preheated, remove your dough from the fridge, and turn out onto parchment paper or a bread sling. Dust with rice flour and score.

Bake with lid on for 30 minutes. Then remove lid and reduce temp to 400F. Continue baking uncovered for 20 min, or until internal temp is 205-210F.

Cool for at least 2 hours before cutting.