Ingredients:

• 400g bread flour
• 100g dry, white cake mix
• 380g pureed strawberries
• 100g active, bubbly starter
• 11g salt

Inclusions:

• Remainder of 1 box of cake mix (plus milk to make batter)
• Freeze dried strawberries
• Hersheys cream cheese chips

In a large mixing bowl, add your active, bubbly starter and puréed strawberries. Mix them together until milky. Then add the bread flour and cake mix and mix using a spoon or dough whisk until shaggy dough forms. Continue to mix and kneed dough by hand for several minutes until all flour is wet, and dough becomes less sticky. Scrape the side of the bowl and cover. Weigh salt into a separate dish and place near the bowl with your dough. Rest for 1 hour.

Add salt during the first stretch and fold. Wet hand, and gently stretch/jiggle edge the of the dough until it starts to resist, and then fold it over itself. Rotate the bowl and do this several more times until it doesn’t stretch much. Cover and rest again for 30-45 minutes.

You will perform three more stretch and folds or coil folds (personal preference) spaced 30-45 minutes apart. Add some freeze dried strawberries and cream cheese chips during the second and third folds. I don’t usually measure my inclusions, just use what feels right to you.

After final fold, cover and continue to bulk ferment until the dough has grown ~75%. I used a glass bowl with measurement lines to help me tell when the dough has increased the appropriate amount.

Put the remaining dry cake mix in a bowl, and add just enough milk to get a thick batter consistency.

Lightly mist your counter and dump your bread dough out. Spread your dough gently into a wide rectangle, being careful not to tear it. Then spread a layer of cake batter over the rectangle. Next add some freeze dried strawberries and cream cheese chips. Gently press them in to help them stay in place while folding, then trifold the dough. Add more of each inclusion to the dough log. Then roll it tightly, pinching the sides as you go to hold all the inclusions in. It will probably be messy. Using cupped hands, pull the dough towards yourself to create surface tension.

Transfer your dough seam side up to a rice flour dusted banneton or tea towel lined bowl. Cover and refrigerate for 12-24 hours (I usually do overnight).

Preheat your oven and dutch oven to 450F. Remove your dough from the fridge after the oven is preheated. Flip onto parchment paper or a bread sling, dust with rice flour, and score. Bake in your dutch oven covered for 35 minutes. Then remove the lid and lower the heat to 400F. Bake at 400F for an additional 25 minutes, or until internal temperature is 205-210F. Cool for at least 2 hours before cutting.