Mediterranean Fig and Feta Sourdough Bread

1. In a large mixing bowl, combine the sourdough starter and warm water, stirring until well combined. 2. Add the bread flour and salt to the bowl and mix until a shaggy dough forms. 3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. 4. Incorporate the chopped figs, feta cheese, olive oil, and dried oregano into the dough, kneading gently to distribute evenly. 5. Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise at room temperature for 4 to 6 hours, or until doubled in size. 6. Once risen, gently shape the dough into a round loaf. Place it on a parchment-lined baking sheet or in a proofing basket. 7. Cover and let it proof for another 1 to 2 hours. 8. Preheat the oven to 450°F (230°C) with a Dutch oven inside. 9. Carefully transfer the dough into the hot Dutch oven (with parchment if using) and score the top with a sharp knife. 10. Cover and bake for 30 minutes, then remove the lid and bake for an additional 15 to 20 minutes, or until golden brown. 11. Let the bread cool on a wire rack before slicing.