In a large mixing bowl, combine the 700 grams of warm spring water and foamy starter. Mix gently with your fingertips to dissolve slightly.

Add the portioned bread flour and whole wheat flour to your starter/water bowl as well. Using your hands and a dough scraper, bring the mixture together until the flour is fully incorporated, and you have a nice basic dough. Scrape any remaining dough from your hands and the sides of the bowl into the bowl itself.

Let rest, covered with a tea towel, for 30-40 minutes.

After resting, uncover, add the salt, and the remaining 50 grams of warm spring water to the dough. Gently fold the dough over itself to mix the water in.

Once the water is fully mixed into the dough, gently fold the sides of the dough onto itself three or four times, to introduce some air into the mix.

Gently transfer the dough into a larger bowl. Cover once more with a tea towel, and place on a warm countertop in the kitchen. Let the dough bulk for 30 minutes.

During this first period, chop your dried fruit, and soak for 20 minutes in strong black tea in a medium sized bowl. Then, drain the fruit by dumping it into a fine mesh sieve over a bowl.

After the 30 minutes are up, add the drained dried fruit mix and nuts to the dough. Grabbing one side of the dough, pull it up, and fold to the other side, allowing some air to be folding in. Repeat three to four times, folding both the dough and the fruit mix. Cover once again, and let rest 30 Minutes.

Repeat the folding process for a total of SIX (6) 30 minute periods, or about three hours of bulk fermentation/rise.

Next, using a dough scraper, scrape the dough onto an unfloured work space. Lightly flour the surface of the dough, then, using the bench scraper, divide into two roughly equal pieces.

Flip each portion of dough over, so the floured side is now resting on the counter or board. Gently fold the edges of the dough onto itself.

Let both rounds rest on the counter or board and cover with a towel to prevent drafts. Let the bread dough bench rest for another 30 minutes.

If all looks good, lightly flour the tops of each loaf and flip the whole thing over so that the board side is now facing up.

Grabbing the edge closest to you, firmly stretch & fold over to the upper edge and press the edge down. Repeat with the right, left, and top edges.

Let the bread rest overnight in the fridge before baking. 8-12 hours is plenty of fridge rest.

After your preferred rise time, preheat your oven to 475F and preheat your dutch oven.

Gently turn out one of the loaves onto the parchment and lower into the pot. Slash at least three vents into the bread.

Replace the lid, and carefully return to your hot oven. Reduce the oven temperature to 450F. Bake for 30 minutes covered, then uncover and bake for an additional 30 minutes.

After all the baking, retrieve your pot and carefully take your bread out of the pot. Let both loaves cool completely on a wire rack.