1. Feed your sourdough starter several hours before mixing to ensure it is active and bubbly.

2. Soak the chopped dried fruits and orange zest in a tablespoon of warm juice or rum overnight.

3. In the morning, whisk together starter, warm milk, eggs, sugar, and softened butter until mostly smooth.

4. Stir in bread flour, salt, cinnamon, and nutmeg until no dry streaks remain, then rest for 30–45 minutes for autolyse.

5. Gently fold in the soaked fruits and nuts, taking care not to crush them.

6. Cover and bulk ferment the dough in a warm spot (around 24°C/75°F) for 4–6 hours, performing 2–3 stretch-and-fold sets every hour.

7. After bulk fermentation, shape the dough into a loaf and place it in a lined proofing basket or pan, then refrigerate overnight for a cold proof.

8. Preheat the oven to 200°C (400°F) with a Dutch oven or baking pan inside for at least 30 minutes.

9. Score the chilled loaf and bake covered for 25 minutes, then uncover and bake for another 15–20 minutes until deep golden and internal temperature reaches 94°C (200°F).

10. Remove the loaf, tap the bottom to confirm a hollow sound, and brush with honey-orange mixture if desired.

11. Let the bread cool completely on a rack for at least two hours before slicing.