Editor’s note: Hailing from her new book 10-Minute Sourdough, this recipe is sure to be a hit during the holidays when you want something extra special. Because Vanessa comes from across the pond, her recipes are written in grams and Celsius. We added the approximate cup and Fahrenheit measurements to help, but definitely try and use weighted measurements for accuracy if you can.

Makes 1 large boule

Ingredients

• 370 grams (1 1/2 cups) water at 27°C (80˚F)
• 150 grams (3/4 cup) bubbly, lively second-build starter
• 350 grams (2 2/3 cups) organic white flour (13% protein), plus extra for dusting
• 150 grams (1 ¼ cups) organic stoneground wholegrain flour (11.5% protein)
• 10 grams (1 ½ teaspoons) fine sea salt
• 100 grams (3/4 cup) dried mixed fruit
• 1 teaspoon ground cinnamon
• 25 grams salted butter (1 ¾ tablespoons), softened and chopped into chunks
• 2 tablespoons polenta

Instructions

Mix

1. In the bowl of a stand mixer, whisk together 350 grams of the water and the sourdough starter until well combined. Add the flours and sprinkle the salt evenly over the top. Mix vigorously in the stand mixer with the dough hook for 1–2 minutes until there is no dry flour left and the mixture comes together to form a stiff ball.

2. Cover and let the dough rest for 1 hour so the gluten can form. Meanwhile, refresh the remaining starter in your jar and put to one side.

Bassinage

3. Return the bowl to the stand mixer and gradually add another 10 grams water as you mix for 1 minute. Leave the dough to rest for 20 minutes. Mix for 1 minute more, adding the final 10 grams water to the dough, a little at a time. Transfer the dough to a wide, shallow bowl and add the fruit, cinnamon and butter. Dimple and squidge these into the dough with wet hands. Cover and rest for 1 hour.

Shape

4. Shape into a round boule, then place the shaped dough, floured-side down, into the banneton.

Proof

5. Cover and leave at 27°C (80˚F) for 40 minutes, before refrigerating overnight at 5°C (41˚F).

Bake

6. The next morning, preheat your oven to 220°C/gas mark 7 (425˚F) for 30 minutes and place a cloche in the oven to preheat.

7. When you’re ready to bake, transfer your dough to the preheated cloche. Score the dough using a lame and cover immediately with the cloche dome.

8. Place in the oven and reduce the temperature to 200°C/gas mark 6 (400˚F) Bake for 50 minutes. After this time, remove the cloche lid and bake for a further 1–7 minutes, depending on how dark you like your crust. All ovens are different, so be sure to check your loaf towards the end of the baking time. Carefully remove from the oven and cool your loaf on a wire rack, or leave it to cool in the oven with the door open and the oven off. By now, your starter should be ready to put in the fridge until you next want to prepare it for baking.

9. Once cool, wrap your loaf in a clean, dry tea towel for storage. It’s too delicious to last long, but if you can resist eating it all at once, it’s best enjoyed within 2–3 days.