Feed your sourdough starter the night before to ensure it is active and bubbly.

In a large bowl, whisk together the bread flour, salt, and dragon fruit powder.

In a separate bowl, whisk together the water and active sourdough starter.

Combine the wet ingredients with the dry and stir with a spatula until a rough, shaggy dough forms.

Cover the dough and let it rest for 30 minutes.

Perform a stretch and fold by pulling one side of the dough upwards about six inches and folding it over the main ball, then rotate the bowl a quarter turn and repeat until a tight ball forms.

Cover and let rest for 20-30 minutes.

Repeat two additional sets of stretch and folds, each spaced 20-30 minutes apart.

Cover the dough and allow it to bulk ferment at room temperature (72-74°F) for 5-7 hours until it grows by 50% and shows bubbles.

Turn the dough onto a floured surface, fold each side into the center, and then flip the dough over, gently spinning it clockwise with both hands to build surface tension.

Place the dough into a banneton and refrigerate for 1 hour.

Preheat oven to 425°F. Transfer the dough on parchment paper and dust the top with rice flour.

Score the dough with a sharp razor and place it in the Dutch oven.

Bake covered for 25 minutes, then remove the lid and bake an additional 22-25 minutes until lightly browned.

Cool bread for 1-2 hours before slicing.