Divide the starter between two bowls, 60 g in each. Mix half the water with matcha and maple syrup and add it to one bowl. Add the remaining water to the other bowl.
Then divide the flour and salt evenly between both. Mix until combined and rest for 1 hour.
Do 4 sets of stretch and folds, 30 minutes apart.
Let both doughs bulk ferment until your dough is jiggly and not sticky to the touch.
Stretch out the matcha dough, place the plain dough on top, then add the freeze-dried berries and white chocolate chips. Roll up, shape, and place in a floured banneton.
Cold proof until ready to bake.
Preheat oven to 450°F. Score the loaf and bake covered for 40 minutes.
Remove the lid, reduce the heat to 400°F, and bake for another 10 minutes. As always, keep an eye on your loaf towards the end to prevent burning.
Cool for at least 1 hour before slicing.
