Add the starter to the lukewarm water and dissolve.
Add the vanilla and rest of the ingredients excluding the dried fruit and nuts. Mix thoroughly and set aside for an hour to ferment at room temperature.
Stretch and fold the dough. Add the fruit and nuts during the folding process. Leave to ferment for another two hours.
Stretch and fold once more and leave to ferment for another 2 hours.
When your dough has finished fermenting after 5-6 hours (your dough should be bubbly, soft and pull a windowpane) shape into a boule and do a bench rest for 20 minutes. (If you are not satisfied with your windowpane, stretch and fold once more and ferment for longer. Continue with the first shaping)
Do a second shaping and place it into a floured basket or banneton. Cover with a plastic bag and refrigerate overnight.
Remove from the refrigerator the next morning and proof in a warm place for one hour.
When your dough is half proofed heat your oven, with a dutch oven inside, to 230°C. Continue to proof your dough for another hour while the oven and Dutch oven is heating.
When the dough is ready to bake slash the dough, place carefully into the dutch oven and bake for 40 minutes.
Remove the lid after 30 minutes and bake it without the lid for 10 more minutes.
Remove from the oven and let it cool completely before slicing.