Feed 50g of your active sourdough starter with 50g of warm water and 50g of flour. Let it sit until bubbly.

Combine 175g of warm water, 75g starter, and 5g salt in a large bowl. Stir until salt dissolves, then add 250g of bread flour to form a shaggy dough.

In a separate bowl, mix 175g warm water, 75g starter, 10g dragon fruit powder, and 5g salt until dissolved. Gradually add 250g of bread flour, stirring until shaggy.

Cover both bowls and let them rest for 30 minutes. Perform stretch and folds every 30 minutes for a total of three sets.

After three sets, let both doughs rise at room temperature for about 4 hours until doubled.

Flatten both doughs, layer one on top of the other, and shape them into a log. Rest for 20-30 minutes.

Shape the log into a round or oval loaf, and place it in a floured proofing basket seam side up.

For the final rise, refrigerate overnight for 8-12 hours or leave at room temperature until it passes the poke test.

Preheat your Dutch oven to 450°F (232°C) to create a steamy environment for baking.

Score the top of the dough, place it in the Dutch oven, cover, and bake for 30 minutes, then remove the lid and bake for 10 more minutes.

Transfer the bread to a cooling rack and let it cool completely before slicing.