Step 1. Feed your starter. About 8 to 12 hours before you plan to mix the dough, feed your sourdough starter and let it rise until it’s doubled, bubbly, and just starting to fall back down from its peak. This is when it’s most active and ready to use.

Step 2. Crush the freeze-dried strawberries. Pour the freeze-dried strawberries into a zip-lock bag and crush them into a rough powder using a rolling pin or the bottom of a glass. You can keep some small pieces for texture, but a fine powder distributes color and flavor more evenly through the dough.

Step 3. Mix the dough. In a large bowl, combine the water and sourdough starter, stirring until the starter dissolves and the mixture looks milky. Add the bread flour, sugar, salt, and crushed freeze-dried strawberries. Mix everything together using a Danish dough whisk or your hands until a shaggy dough forms and no dry flour remains. Cover and let it rest for 30 minutes.

Step 4. Stretch and fold. Over the next 2 hours, perform 4 sets of stretch and folds, spaced 30 minutes apart. For each set, grab one side of the dough, stretch it up as high as it will go without tearing, and fold it over to the opposite side. Rotate the bowl a quarter turn and repeat four times total. After all four sets, the dough should feel noticeably smoother and more elastic.

Step 5. Bulk ferment. After the stretch and fold sets are complete, cover the bowl and let the dough ferment at room temperature for another 4 to 6 hours, or until it has grown by about 50% and looks airy. The timing will vary depending on how warm your kitchen is.

Step 6. Shape the loaf. Gently turn the dough out onto a lightly floured surface. Shape it into a round boule or an oval batard by folding the edges in toward the center, then flipping it over and using your hands to build surface tension. Transfer it seam-side up into a floured banneton or a bowl lined with a floured kitchen towel.

Step 7. Cold proof. Cover the shaped dough loosely and place it in the refrigerator for 8 to 16 hours. This slow, cold proof develops flavor and makes the dough easier to score cleanly.

Step 8. Preheat your oven. When you’re ready to bake, place your Dutch oven inside the oven and preheat to 500°F (260°C) for at least 45 to 60 minutes. The Dutch oven needs to be scorching hot before the bread goes in.

Step 9. Score and bake. Take the dough out of the refrigerator and flip it carefully onto a piece of parchment paper, seam-side down. Score the top with a sharp lame or razor blade in one confident slash. Lower the dough into the hot Dutch oven using the parchment paper, cover with the lid, and bake for 20 minutes.

Step 10. Remove the lid and finish baking. After 20 minutes, remove the lid and reduce the oven temperature to 450°F (230°C). Continue baking for 20 to 25 more minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack and cool for at least 1 hour before slicing.