In a large mixing bowl, combine the bread flour and water, stirring until fully combined. Allow the mixture to rest for 30-45 minutes.

After the resting period, incorporate the active sourdough starter and salt into the dough, mixing thoroughly until they are well distributed. Cover the bowl and let the dough rest for another 30 minutes.

Perform a series of stretch and folds every 30 minutes for 2 hours.

After your second round of folds, stretch the dough into a large rectangle, sprinkle crushed Oreo cookies and dollops of cream cheese, then fold the dough like enveloping a letter.

Transfer the dough back to the bowl and let it bulk ferment at room temperature for 4-5 hours.

Once bulk fermentation is complete, shape the dough into a tight boule and place seam-side up in a floured banneton. Refrigerate for 8-12 hours.

About 30 minutes before baking, preheat your Dutch oven to 250°C (480°F).

Transfer the dough onto parchment paper, score the top, and bake for 20 minutes covered, then 20-25 minutes uncovered until golden brown.

Allow the bread to cool completely on a wire rack before slicing.