Ingredients:

• 500g bread flour
• 325g water
• 125g active bubbly starter
• 50g honey
• 11g salt

Inclusions:

• 75g chopped walnuts
• 100g raisins
• 2 carrots, peeled and shredded (about 100g)
• 50g (1/4 cup) light brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 2 tbsp (about 20g) AP flour

Add your starter, water, and honey to a large bowl and mix them together until milky. Then add in your bread flour. Mix with a spoon until a shaggy dough forms. Continue mixing with a bowl scraper and your hand until all the flour is incorporated. Cover and rest for 1 hour. Measure your salt in a separate dish and put it near your mixing bowl so you do not forget to add it later.

After 1 hour, add the salt and perform your first stretch and fold. Cover and rest for 30 minutes. You will perform three more stretch and folds, each 30 minutes apart, for a total of four. Add about half of the nuts, carrots, and raisins during the second stretch and fold, and add the rest during the third. After your fourth fold, transfer your dough to a clear bowl and cover so you can track its rise. Bulk ferment on the counter until the dough has risen by about 75%. While your dough is rising, mix the remaining inclusions (spices, brown sugar, AP flour) together in a small bowl and set aside for shaping.

Mist your counter and hands with water. Turn your dough out onto the counter and stretch into a large rectangle. Sprinkle a layer of your spice mix evenly over the rectangle. Then fold one short side over, and sprinkle more onto that. Fold the other short end over the first, so it has now been tri-folded. Sprinkle the remaining spice mix onto that. Next roll it up, pinching the sides to seal in the inclusions. Last, use a pushing and pulling motion with your cupped hands while gently rotating your dough ball to create surface tension.

Transfer your dough ball to a rice flour dusted banneton or tea towel lined bowl, seam side up. Cover and cold proof in the fridge for 12-24 hours (I usually do overnight).

Preheat your oven and dutch oven to 450F. Once preheated, remove your dough from the fridge and flip it onto parchment paper or a silicone bread sling. Dust with rice flour, score, and place into your dutch oven. Bake covered for 30 minutes. Then lower the temperature to 400F and continue baking for 20 minutes, or until internal temperature is 205-210F. Cool for at least 2 hours before cutting.