Begin by breaking up one packet of Oreo cookies into small pieces. Carefully separate the cream from the second packet and set the cream aside for later use. Crush the remaining cookies into fine crumbs.

In a large mixing bowl, combine your active sourdough starter with room temperature water. Stir gently until the starter is fully dissolved.

Add bread flour and salt to the wet mixture, stirring until it forms a shaggy, cohesive dough. Cover the bowl and let it rest for 1 hour.

Turn the dough onto a lightly floured surface. Stretch and fold the dough gently, then let it rest for 30 minutes.

During the second stretch and fold, gently incorporate half of the crushed Oreo cookies into the dough.

Cover the bowl and let the dough rise in a warm environment until it has doubled in size, about 4 to 6 hours.

Turn the risen dough onto a lightly floured surface, roll it into a rectangle, and spread the reserved Oreo cream. Sprinkle the remaining cookies and roll tightly.

Place the shaped loaf into a banneton, cover it, and refrigerate for a minimum of 5 hours or up to 48 hours.

Preheat your oven to 230°C (450°F). Place a Dutch oven inside to heat for 1 hour.

Transfer the shaped loaf into the hot Dutch oven, score the top, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 10–15 minutes.

Once baked, transfer the bread to a wire rack and cool completely before slicing.