Fresh strawberries and fark chocolate chips

My kids and I went on a strawberry picking trip the day I was making some sourdough. I had some extra dough and decided on a whim to try the fresh inclusions. Definitely made it too wet! But my goodness, it was so good! My husband and I dusted with some powdered sugar.

Also: I bake at a low temp because my parchment says to bake only to 425°. Is there better parchment to be had out there??

Sourdough Recipe:

150g starter / 333g water – mix until bubbly. 500g bread flour / 10g salt. Mix to a shaggy dough. Cover with damp towel and rest 1 hr.

4 stretch and folds at 30-minute intervals.
Rest until bulk ferment is done (5-8hrs in 72°)

Dump and laminate. Fold into thirds, then cinnamon rolls. Add inclusions. Tuck and roll.
Refrigerate in floured, towel-lined bowl dusted with flour, covered with cap or damp towel.

12-16 hours after: the oven to 425° with Dutch oven inside. Dump and score. Covered for 35, uncovered for 20-30, internal temp 205-210°.