Sourdough Fruit Bread

Ingredients

• 110g starter
• 6g salt
• 30g honey
• 1/2 tbsp cinnamon
• 1/2 tbsp allspice
• 385g water
• 525g white flour
• 25g whole wheat flour
• 1 tbsp vanilla extract
• 110g dried fruit

Instructions

1. Feed starter using white flour in a 1:1:1 ratio. Use it after it has at least doubled in size (typically would rise to at least 200%).
2. Chop fruit to desired size and soak in vanilla extract.
3. Dissolve honey into water to enable easier mixing.
4. Mix starter and water first, then mix in dry ingredients (white flour, whole wheat flour, spices, and salt).
5. Stretch and fold every 30 minutes for 2 hours, folding in the fruit as you go.
6. Rest at room temperature until doubled in size, usually 3-4 hours.
7. Fold to shape, place in banneton, and rest for 20 minutes.
8. Leave in the fridge for 10-12 hours.
9. Preheat oven and Dutch oven to 220°C.
10. Score the dough.
11. Bake with the lid on in Dutch oven for 22 minutes at 220°C.
12. Bake with the lid off in Dutch oven for 20 minutes at 180°C.
13. Rest on the bench for a minimum of 1 hour before slicing.