Mix the starter and water in a large mixing bowl

Add the white and wholemeal flours and combine until there are no lumps

Fold in the figs, walnuts and sea salt until mixed evenly throughout the dough

In the bowl, knead the dough gently for 10 seconds

Leave to rest for 10 minutes

Repeat this kneading & resting process another 3 times

Cover the bowl with a damp tea towel or cling film and leave the dough in a warm place to prove for an hour and a half to 2 hours

Knock back and fold in the cubed blue cheese until mixed evenly throughout the dough

Shape the dough into an oblong and put it into a 1kg-size banneton

Cover and allow to prove in a warm place for 3-4 hours (I put my banneton into a large plastic bag which I reuse again & again, but you can get special elasticated, washable banneton covers)

20 minutes prior putting the loaf in to bake, preheat the oven to 240ºC/475ºF/Gas mark 9

Put an empty, shallow baking tin onto the bottom shelf of the oven

Fill a cup with water and leave on the side near the oven until you're ready to bake the loaf

When proved, turn the loaf out gently onto a large greased baking tray

Carefully score the top with a few diagonal cuts using a serrated knife or lame

Put the loaf on the top shelf of the oven and carefully pour the cup of water into the baking tray on the lower shelf before closing the oven door

After 10 minutes, turn the oven temperature down to 200ºC/400ºF/Gas mark 6

Bake the loaf for a further 20-25 minutes

Check that it's done by tapping the underside of the loaf - it should sound hollow

If not, turn the oven off and leave the loaf in for another 5 minutes

Remove the loaf from the oven and allow to cool on a large wire rack for at least 45 minutes before eating