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1
Put the ingredients in a bowl, and mix them up with a whisk.
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2
Add the starter and cut it in with a pastry scraper.
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3
Add the milk gradually until the dough is no longer floury, then knead it well.
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4
Add the dried fruits (figs) and knead some more.
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5
When the dough comes together, round it off, cover the bowl with plastic wrap, and start the 1st rising.
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6
When the dough has increased to 2 to 2 1/2 times its original volume, the 1st rise is done!
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7
Take the dough out onto a generously floured mat, and spread it out into a rectangle.
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8
Put half the cream cheese on one side of the dough...
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9
...fold the dough in half, and add a bit more than half of the remaining cream cheese on one half...
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10
...fold in half again, put the rest of the cream cheese in the middle, and wrap the dough around it.
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11
Place the dough with the seam side facing up in a flour-dusted banetton, cover with plastic wrap and leave for the 2nd rising until the dough has increased to 1.5 to 2 times its original size.
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12
Take the banetton carefully off the dough, and slash the top.
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13
Preheat the oven to 250C, lower the heat to 230C and bake for 25 to 28 minutes.
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14
This one was made with an apple juice and black tea starter.
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15
This version was made with a wild berry starter, and formed into 2 oval shaped slashed loaves.
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16
I use 200 g of domestic bread flour and 50 g of whole wheat flour.
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17
This version was made with a frozen mango starter, formed into one oval shaped slashed loaf.
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18
I need to work on my loaf-forming skills.
