WHAT YOU NEED

200g (7 oz) Sourdough starter at peak fermentation (see note)
800g (1 lb 12 oz/51⁄3 cups) single-origin bread flour, plus extra for dusting
200g (7 oz/11⁄3 cups) wholemeal (whole-wheat) flour
20g (3⁄4 oz) fine salt
10g (1⁄4 oz) bread improver
10g (1⁄4 oz) diastatic malt, or 5g (1⁄8 oz/1 teaspoon) light brewing malt
5g (1⁄8 oz) ground anise myrtle
5g (1⁄8 oz) ground cinnamon myrtle
5g (1⁄8 oz) ground lemon myrtle
25g (1 oz) ground wattleseed
1:1 semolina and plain (all-purpose) flour mix, for dusting

Native fruits and nuts
50g (13⁄4 oz) dried quandongs
50g (13⁄4 oz) orange juice
50g (13⁄4 oz) raisins
25g (1 oz) native currants
50g (3⁄4 oz) bunya nuts, diced

Substitutions
anise myrtle > fennel seeds
cinnamon myrtle > ground cinnamon
lemon myrtle > grated orange zest
wattleseed > black quinoa
quandongs > dates
bunya nuts > walnuts
native currants > currants

[Overnight] soak the dried quandongs in the orange juice, and the raisins and native currants in water. Strain the fruits and set them aside.
Ensure the starter is ripe before making the dough. The starter is ready to use when bubbly but still thick and floats in water. If the starter requires feeding, feed using a 1:1:1 ratio of starter, flour and water. (To do this, weigh your starter, then add an equal weight each of flour and water). Mix well, transfer to a clean tub, and mark the current level with tape so that you can see how far the starter has risen. It should be ready to use in 4–5 hours.
Add all the ingredients, except the starter, to the bowl of a stand mixer fitted with the dough hook attachment and mix on slow speed for 1 minute to distribute the dry ingredients.
Add the starter and 600g (1 lb 5 oz) water and mix until homogeneous. Initially the mix will look dry but, with time, will look more hydrated without the addition of more water. If the dough is still tough even after a couple of minutes of mixing, add another 50g (1¾ oz) water and continue to mix until smooth and stretchy, about 12 minutes.
Do not let the dough creep over 28˚C (80˚F), or it will begin to fall apart. If the dough becomes too warm, take the bowl off the mixer, cover with plastic wrap and rest in the fridge.
When the dough is smooth, shiny, silky and stretchy, do a window-pane test.  If the dough can be pulled into a sheet thin enough to almost see through without tearing, it is ready.
Add the strained native fruits and the diced bunya nuts to the mixer bowl with the dough and mix very slowly and carefully for 2 minutes. Stop mixing when the fruits and nuts stops falling out of the dough.
If the dough feels tight (dry), add another 50g (1¾ oz) water and mix for another 2 minutes.
Oil a plastic tub and add the dough. Mark the side of the tub with the height of the dough (so that you can tell when it has fermented and grown). Cover the tub with a damp tea towel and move to a place without draughts.
Allow to bulk ferment for 1 hour 30 minutes. Give the dough a stretch and fold, then return to the tub and allow to ferment for another 1 hour 30 minutes, or until the dough has increased in volume by around 30 per cent.
Lightly dust your bench and turn out the dough. Divide the dough in half. Ball each piece of dough, cover with a damp cloth and allow to rest for 30 minutes.
Reshape each ball and transfer to a cane banneton dusted with the semolina-flour mix. Place the balls bottom-side up. Transfer to the fridge and allow to rest overnight, uncovered, before baking.

Baking: using baking stones

Place the baking stones inside the oven and preheat to the highest setting. Dust each loaf with more of the semolina-flour mix and flip upside-down onto a bakers peel or flat baking tray.
Score each loaf with a blade or sharp knife and slide onto the baking stones. Inject steam and immediately turn off the oven for 15 minutes. There are several ways to create steam in your oven. One is to place a metal tray in the bottom of your oven and drop a cup of ice cubes into the tray when you load in your dough. Another way is to insert a tray with 500 ml (17 fl oz/2 cups) boiling water from the kettle. If you have a steam-cleaning appliance, open the oven door a crack and shoot steam into the baking chamber for about 10 seconds. You may need to repeat this process a couple of times.
You should see the loaf start to grow. Turn the oven back on and bake at 220˚C (430˚F) for 30 minutes, or until the crust is a deep golden brown. Transfer to wire racks and allow to cool before cutting.

Baking: using a cast-iron pot

Place the pot inside the oven and preheat to the highest setting. Dust a loaf with more of the semolina-flour mix and flip upside-down onto a bakers peel or flat baking tray. Score the loaf with a blade or sharp knife and slide into the pot. Put the lid on and turn the oven down to 220˚C (430˚F). Bake for 20 minutes. Remove the lid and bake for another 20 minutes, or until the crust is a deep golden brown. Transfer to a wire rack and allow to cool before cutting.