In a standmixer bowl add water and Starter and mix together, then add the flour an mix until shaggy dough with hook, cover bowl and leave for 1 hour. This is know as Autolyse.

Add the salt and yeast, and knead the dough with your mixer's dough hook on medium speed for 5 to 7 minutes. Just before the kneading is done, mix in the figs or cranberries.

Fold the nuts into the dough with a spatula - you dont want to break them up too much. Cover the bowl again and let the dough rise at room temperature for 1 more hour.

Turn the dough out onto a lightly oiled board.Scoop up the edge of the dough with your dough scraper and bring it to the center, pressing down. Give the dough a quarter turn and repeat three or four more times, turning the dough between each fold. This is PRE Shaping.

Flour banneton you want to use, or bowl. Place the rounded dough into the banneton or bowl, bottom side up, cover with plastic wrap, Leave on counter top for 1 hour and then put in Frdige overnight.

The next morning, preheat the oven to 230 C with a large heavy pot inside (this will keep the temp when open door. Put 1" of water into a small skillet or pan that can go into the oven. Take your bread out of the refrigerator.

Bring the water in the skillet to a simmer and place it in the bottom of the oven. Spray a piece of parchment with oil and Turn the loaves out of its banneton onto the parchment. Slash the top of the loaves. Spray the inside of the oven generously with water from a spray bottle and quickly put bread into pot.

Bake for another 35 minutes.