Fruit & Cinnamon Sourdough

Taking some inspiration from a recipe I found on the Sourdough Companion website (sourdough.com) I used up some left over dried fruit (raisins, sultanas and apricots) to make these fruity loaves; one for the freezer and the other for breakfast this weekend.  

Up until the shaping stage was the same as my usual sourdough method but after the dough had been rested (3 hours in total at room temperature) the fruit needed to be added.  I flattened the dough as gently as I could and folded it around the fruit for as long as I dared, conscious of the need to distribute the fruit evenly but at the same time not wanting to damage the structure created whilst the dough had rested.  After gentle shaping and another 2.5 hours rest I baked them for 45 mins @230c.  Where the dough burst and expanded this exposed some fruit to the full heat of the oven burning it black, but these brushed off and left some good looking, moist and not at all dense bread - perfect for toasting!