Ingredients:

• 500g bread flour
• 100g active, bubbly starter
• 350g water
• 30g honey
• 11g salt

Inclusions:

• Freeze dried strawberries
• Strawberry rhubarb filling:
  • 2 cups fresh strawberries, quartered or more for bigger berries
  • 2 cups (~10oz) fresh rhubarb, cut into 1/2″ slices
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 1/2 tbsp cornstarch
  • pinch of salt

In a large bowl, add your starter, water, and honey and mix together with a dough whisk or spoon until milky. Then add your flour and mix again until a shaggy dough forms. Continue mixing with your hand for several minutes until all flour is fully incorporated. Cover and rest for 1 hour. Weigh your salt in a separate dish and put near dough so you don’t forget to add it later.

After 1 hour, add the salt and perform your first stretch and fold. Cover and rest for 30 minutes. You will perform 3 more sets of folds (I used coil folds) 30 minutes apart. On the second or third fold, add some lightly crushed freeze dried strawberries (amount is up to you).

After the final fold, transfer the dough to a clean, clear sided container to finish bulk fermenting to ~75% rise.

Once the dough has risen the appropriate amount, lightly mist your counter and dump out your dough. Stretch it into a wide rectangle. Spread a layer of your strawberry rhubarb filling across the rectangle. This is a pretty wet/heavy inclusion, so don’t go overboard. Tri-fold the dough, and then add more of your filling, leaving room around the edges to seal the dough as you roll it up. Roll up the dough log. 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 20 minutes, or until internal temperature is 205-210F. Cool for at least 2 hours before cutting.