Summary

Instructions

1. 1

   Feed starter 4-12 hours before baking until active and bubbly (it should pass the float test).

2. 2

   In a large bowl, combine active starter, warm water, flour, and salt; mix until combined, cover, and rest 30 minutes (autolyse).

3. 3

   Do three rounds of stretch-and-folds, spaced 30 minutes apart. During the final round, gently incorporate the dried fruit and nuts. Place dough in a banneton or a bowl lined with a tea towel.

4. 4

   Cover and bulk ferment in a warm spot for 6-12 hours, or until doubled in size (avoid over-fermentation).

5. 5

   Shape by folding all four sides toward the center to build surface tension. Place seam-side up in a floured banneton or a bowl lined with a floured towel. Cover and proof: 12-15 hours in the refrigerator or 3-4 hours at room temperature.

6. 6

   Place a Dutch oven in the oven and preheat to 500°F for 1 hour.

7. 7

   Transfer dough onto parchment, dust the top with flour, and score with a lame or razor. Carefully lower into the hot Dutch oven, cover, and bake 20 minutes at 500°F.

8. 8

   Remove the lid, reduce oven temperature to 475°F, and bake 15-20 minutes more until deep golden brown. Cool completely on a wire rack before slicing.