Mix the dough

• Combine the bread flour, warm water, yeast, salt and honey in a bowl.
• Mix until a rough dough forms.

Rest the dough

• Cover and leave the dough to rest.

Stretch and fold

• Give the dough 3 to 4 rounds of stretch and folds, spacing them every 30 minutes.

Bulk rise

• Leave the dough to rise until puffy.

Add the mix-ins and shape

• Gently knead the dates, cranberries, pecans and seeds into the dough.
• Shape the dough into a round.

Proof in the basket

• Place the dough seam-side up in a floured proofing basket.
• Leave it to proof.

Bake

• Preheat the oven to 210 °C with the Dutch oven inside.
• Carefully transfer the dough to the hot Dutch oven and score the top.
• Bake with the lid on, then remove the lid and bake until beautifully golden and crusty.

Cool and slice

• Let the loaf cool completely on a rack before slicing.