In a large bowl, mix together the flour, water, salt, red yeast, honey, and sourdough starter until fully combined. Aim for a dough temperature of 74°F (23°C). Cover and let the dough rest for 30 minutes.

Perform 2 sets of stretch and folds, spaced 30 minutes apart. After the second fold, gently incorporate the freeze-dried raspberries into the dough. Continue with 2 additional sets of stretch and folds, for a total of 4 sets.

Allow the dough to bulk ferment at 74°F (23°C) until it rises by 40%, which should take about 6 hours.

In a small bowl, whip the cream cheese and powdered sugar until smooth and fluffy. Set aside.

After dough has proofed, turn the dough out onto a lightly floured surface and shape it into a large rectangle. Be aware that this dough is very sticky, so work carefully. Sprinkle crushed graham crackers over dough leaving a 1-inch border. Drop whipped cream mixture in 1 teaspoon spoonfuls all over dough as pictured.

Roll the dough tightly into a log, starting from the long side. Tuck the ends under the log and pinch all of the seams together to form your batard. Be careful to work gently and not rip the dough. Transfer the log seam-side up into a banneton or a bowl lined with a floured towel.

Let the dough rest in the banneton for 30 minutes. Perform a gentle stitching technique to seal the loaf, then cover and refrigerate overnight for a cold proof.

The next morning, preheat your oven to 500°F (260°C) with a Dutch oven inside. Transfer the cold loaf onto a piece of parchment or bread sling and score it as desired.

Carefully place the dough in the hot Dutch oven, cover with the lid, and reduce the oven temperature to 450°F (232°C). Bake for 10 minutes, then remove the lid and perform an expansion score (a quick secondary score to encourage further oven spring). Cover the Dutch oven and bake for another 30 minutes, then finish with 10 minutes uncovered to achieve a golden, caramelized crust.

Remove the loaf from the oven and let it cool completely on a wire rack. The internal temperature should reach 205°F (96°C). Slice to reveal the swirls of cream cheese and raspberry goodness and enjoy!