Weigh out the sourdough starter, water, and honey in a bowl. Mix until dissolved.

Add the bread flour, rolled oats, and salt to the bowl and mix until just combined.

Cover the bowl and let it sit for around 1 hour.

Stretch and fold the dough by grabbing it from the outside and folding it over itself until a smooth ball is formed, about 20-25 folds.

Cover the dough again and let it rest for 30 minutes.

Perform approximately 4 sets of stretch and folds, adding the raisins and diced apple during the second or third set.

Once the stretch and folds are complete, cover the dough and let it bulk ferment at room temperature.

Mix the cinnamon, nutmeg, cloves, brown sugar, and all-purpose flour in a small bowl and set aside.

Once the first ferment is finished, shape the dough into a rectangle and sprinkle the spice mixture over it.

Fold the dough over the spices and roll it up, placing it seam side up in a banneton.

Cover the banneton loosely and refrigerate for a minimum of 5 hours (up to 12 hours).

Preheat the oven to 230C/450F, placing the Dutch Oven inside to heat.

Remove the dough from the fridge, place it on baking paper, and score the top with a razor blade.

Carefully place the dough into the hot Dutch Oven and cover with the lid.

Bake with the lid on for 30 minutes, then remove the lid and bake for an additional 10-15 minutes at 210C/410F.

Remove the dough from the oven and the Dutch Oven and place it on a wire rack to cool.