Before You Start - Prepare the Dates:An hour before you start mixing this sourdough, you need to prepare the dates. Put your dates into a small bowl and cover them with: 30mls of hot espresso coffee and 20mls of Maple syrup. Stir them around so all the dates are covered. Cover with cling wrap and put aside until you need them (these can be made the day before if you want, but as long as they sit for an hour they will be fine).

Autolyse:Weigh out your sourdough starter and water into a large ceramic or glass bowl. Mix the water and starter together briefly. Then add your flour, salt and the liquid from the dates and mix together with the end of a wooden spoon. The dough will be fairly shaggy and only just brought together.Note re liquid - you should end up with around 350 to 360g of liquid with 320g of water and the 50g of liquid from the coffee/dates (they will have absorbed a little bit too).

Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour. It's ok if it's a little longer.

Forming Up Your Dough:After the dough has been through autolyse, you need to bring it together into a ball. You'll notice that the dough is fully hydrated after soaking up all the liquid. It will be fairly sticky but as you bring it into a ball, it will become smoother and shinier.

Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for around 30 minutes.

Stretch & Folds:Over the next few hours, you need to create some structure for you dough by stretching and folding. Aim to do around 4-6 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times. You'll find it gets easier to do at each set as the gluten in your dough develops.On the second set of stretch and folds, add the coffee & maple infused dates (you don't need to squeeze them out, add the stray liquid too). Try to incorporate them without disturbing all the beautiful bubbles that will be forming in your dough.

Bulk Ferment:Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment (see notes).

Shaping Your Dough:Once your dough has finished it's bulk ferment, it's time to shape your sourdough. You can form it into any shape you like. I think this recipe works well as a boule.Once you're happy with the shape, place your dough into your banneton or bowl, ensuring that you've liberally floured whatever you are using.

Cold Ferment:Now your dough is in it's shaping container, cover it loosely with a plastic bag or damp tea towel and place it into the fridge.Try to leave it for a minimum of 5 hours, up to a maximum of 36 hours. The longer you leave it, the better your bread will be.

Preparing to Bake:Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so that it gets hot. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven, so just adjust this time if you need to.Leave the dough in the fridge until the very last minute.

Scoring:When your oven is at temperature, take your sourdough out of the fridge. Gently place it onto a piece of baking paper or parchment paper.Gently score your bread with a lame, clean razor blade or knife. A cross is sufficient, but you can get as artistic as you like.

Baking Time!:Carefully take your Dutch Oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Put the lid on and place into the hot oven. If you want you can spritz your dough with extra water before you put the lid on.BAKE TIME:Bake your sourdough for 30 minutes at 230C/450F with the lid on plus10-15 minutes at 210C/410F lid off.

Once the time has elapsed, remove your sourdough from your Dutch Oven.