In a large mixing bowl, combine bread flour, sourdough starter, and filtered water. Mix until just incorporated, then let it sit covered for about 1 hour to autolyse.

After the rest, add salt and let the dough rest for another 30 minutes.

Knead the dough using stretch and fold techniques for 3-4 hours, resting 30 minutes between sessions.

While the dough rises, prepare the filling by blending cream cheese, sugar, and vanilla until smooth.

Roll the risen dough into a rectangle, spread the filling, sprinkle raspberries, and fold the dough to enclose the filling.

Shape the dough into a round ball, place it seam-side up in a banneton, cover, and refrigerate for 12-24 hours.

Preheat your oven to 450°F with a Dutch oven inside for 30 minutes before baking.

Score the dough and place it in the hot Dutch oven, cover, and bake for 35 minutes.

Cool the bread in the pan for 10 minutes before transferring it to a wire rack.