Autolyse

1.  Combine the flour and water until fully incorporated.
2.  Cover the dough and rest for 60 minutes.

Mix the Dough

1. Add levain to the dough.
2. Mix on low (1^st speed) for about 5 minutes until fully incorporated.
3. Using the remaining water, dissolve the salt and add to the dough. 
4. Continue mixing on low for another 5 – 10 minutes until dough is fully developed.
5. Add the figs and olives.
6. Mix on low until the inclusions are evenly distributed (about 2 – 3 minutes).
7. Transfer the dough to a lightly oiled bowl and cover with a clean towel.

Bulk Fermentation

1. Bulk ferment the dough for 3 hours.
2. Stretch and fold the dough at 30 and 90 minutes.

Divide and Pre-Shape

1. Use a dough scraper to gently flip the dough out of the bowl onto your work surface.
2. Divide the dough in half using a bench scraper, aiming for two 900-gram pieces. 
3. Using your hands or a bench scraper, shape each piece into a tight, round ball.
4. Let the dough rest uncovered on the bench for 20 – 30 minutes.

Final Shape and Proof

1. Gently flour the top of each loaf.
2. Use a bench scraper to flip dough onto a lightly floured surface.
3. Shape into a boule or battard.
4. Place the dough directly into a well-floured banneton, seam side up.
5.  Cover the shaped dough and place it in the fridge overnight (12 – 18 hours). 

Baking

1. Preheat your oven to 500°F / 260°C for one hour with a Dutch oven inside.
2. Carefully remove the Dutch oven and place on a heat-resistant surface. 
3. Gently flip your dough into the Dutch oven, ensuring the seam side is down. 
4. Use a bread lame or sharp knife to score the loaf.
5. Spray a little water inside the Dutch oven before replacing the lid (optional).
6. Lower the oven temperature to 480°F / 248°C.
7. Bake the bread for 18 – 20 minutes (covered).
8. Remove the lid and continue baking for another 16 – 20 minutes.
9. Carefully remove bread from the Dutch oven and transfer it to a cooling rack. 
10. Let the loaf cool completely before slicing.