Place the starter culture in a bowl, combine with the flour and water, cover and leave to rise at room temperature for approx. 8 hrs. or overnight.
Pour the water into the sourdough and mix together. Add the flour, knead into a moist dough, cover and leave to rise at room temperature for approx. 30 mins. Combine the salt and water, knead into the dough along with the cinnamon. Using a food processor, knead for approx. 5 mins. on a low setting, leave to rise again at room temperature for approx. 30 mins.
Nuts & dried fruit
Place the nuts and fruit on the dough. Ease four sides of the dough away from the edge of the bowl using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover and leave to rise again at room temperature for approx. 30 mins. Repeat this step three more times. Place the dough in a floured proving basket or bowl, cover and leave to rise at room temperature for approx. 2 hrs.
Place the casserole dish (incl. lid) in the lower half of a cold oven. Preheat the oven to 240°C. Remove the dish, flour the base of the dish, place the bread in the hot dish, dust the dough with flour, cover and bake for approx. 20 mins. Remove the lid and cook for a further 25 mins. Take the dish out of the oven, remove the bread from the dish, leave to cool on a rack.