1. Feed your sourdough starter and let it become bubbly and doubled in size.

2. In a large bowl, whisk flour, sugar, cinnamon, and salt together.

3. Add water and active starter, mixing until no dry spots remain.

4. Cover and rest for 30 minutes for autolyse.

5. Perform a stretch and fold, then gently fold in diced apples and pears.

6. Cover and bulk ferment at room temperature for 3 to 4 hours, performing stretch and folds every 30 minutes for the first 2 hours.

7. Shape the dough into a loaf, place seam-side up in a floured proofing basket, cover, and refrigerate overnight.

8. Preheat oven to 450°F with a Dutch oven inside.

9. Invert chilled dough onto parchment, score the top, and transfer to the hot Dutch oven.

10. Cover and bake for 25 minutes, then remove lid and bake for an additional 20 minutes until deep amber.

11. Cool on a rack for at least one hour before slicing.