Autolyse:

1. In the bowl of a stand mixer, combine the starter with 300 grams of water. Stir to disperse. Add in the all-purpose, whole wheat, and rye flours. Mix on low speed 2-3 minutes until there are no dry bits of flour. The dough may be a bit dry at this point, but it will become more hydrated after adding the figs. Cover the bowl with a damp cloth and let it rest at room temperature for 45 minutes. This resting period is called the autolyse and helps improve dough hydration and gluten development.

Add the Salt:

1. After the autolyse, add the salt and continue mixing until everything is well combined. Sprinkle in additional water as necessary to dissolve the salt. Cover, and let rest 15 minutes.

Add the Mix-ins:

1. Add the honey, orange zest, and anise seeds (if using) and mix on low speed until combined. Remove the dough to a lightly floured work surface, and gently fold in the dried figs and walnuts (if using), until they are evenly distributed throughout the dough.

Bulk Fermentation:

1. Place the dough in a large bowl. Cover with a damp cloth, and let the dough rest at room temperature for about 3-4 hours. During this time, perform a series of folds, 2-3 times, every 30 minutes for the first 1 1/2 hours. To do a stretch and fold, wet your hands, then grab one side of the dough, stretch it gently, and fold it over the center of the dough. Repeat this process for all four sides of the dough. Cover, then allow the dough to rest for an additional 1 – 1 ½ hours.

Shaping:

1. Lightly flour your work surface and carefully shape the dough into a round boule. To do this, fold the edges of the dough towards the center, creating tension on the surface. Once the dough is shaped, place it seam side up in a lined 9-inch round proofing basket.

Final Proof:

1. Cover the dough with a clean kitchen towel or a plastic produce bag to prevent drying. Allow the dough to proof at room temperature for about 1.5 to 2 hours, or until it has visibly risen and is ready for baking. To check if it’s ready, lightly press the dough with your finger; it should spring back slowly.
2. Alternately, allow it to proof on the counter for 1 hour, then place in the refrigerator overnight.

Preheat the Oven and Baking Stone or Bread Pot:

1. About 30-45 minutes before the dough has finished its final proofing, preheat your oven to 450°F (230°C). If using a baking stone or baking steel, place it on the middle rack of the oven while it preheats.
2. Carefully transfer the proofed dough onto parchment paper or a floured peel. Score the top of the dough with a sharp knife or bread lame to allow for controlled expansion during baking.
3. If using a baking stone or baking steel, slide the dough, along with the parchment paper, onto the preheated stone or steel.
4. If using a Dutch oven, or bread cloche, carefully invert the dough from the proofing basket to the parchment paper and carefully place the loaf, on the parchment onto the base of the preheated pot.

Baking with Baking Stone or Baking Steel:

1. Bake the bread for 25-35 minutes, or until it has a golden-brown crust.

Baking with a Dutch Oven or Bread Cloche:

1. If using a Dutch oven or bread cloche, cover the pot with its lid and bake for 20-25 minutes. Then, remove the lid and continue baking for an additional 15-20 minutes, or until the crust is golden brown.

Cooling:

1. Once the bread is baked, remove it from the oven and allow it to cool on a wire rack for at least 2 hours, preferably overnight, before slicing. This allows the crumb to set, the flavors to meld, and results in a better texture.