1. Place all ingredients in mixing bowl except dried fruits, walnuts and second part of water.
2. Mix for 5 minutes at low speed followed by 7 minutes at higher speed.
*For better shelf-life, pre-soak your raisins and apricots to prevent the finished bread from drying.
3. At the end of mixing, remove 250g of dough per star you wish to make. Then add the dried fruits, nuts and remaining water to the remaining dough. Mix until full development.
3. Allow dough to rest for 45 minutes.
4. Place in cooler overnight.
5. Divide into 1300g pieces and shape into balls.
6. Allow dough to rest for 15 minutes.
7. Dust piece of parchment with flour and complete the following steps on this surface.
8. Take 250g of (fruitless) dough previously removed from original batch and shape into a disc. Spread oil on disc, then place fruited dough ball upside down on disc.
9. Cut the dough and peel back, as depicted in the reference image.
10. Proof for 1hr and 30 minutes at 77°F and 75% humidity.
11. Dust with flour, place a stencil (if so desired) and dust with cocoas powder or tumeric.
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