Pain de Campagne With Seeds and Dried Fruit

Put the ingredients in a bowl, and mix them up with a whisk.
Add the starter and cut it in with a pastry scraper.
Add the milk gradually until the dough is no longer floury, then knead it well.
Add the dried fruits (figs) and knead some more.
When the dough comes together, round it off, cover the bowl with plastic wrap, and start the 1st rising.
When the dough has increased to 2 to 2 1/2 times its original volume, the 1st rise is done!
Take the dough out onto a generously floured mat, and spread it out into a rectangle.
Put half the cream cheese on one side of the dough...
...fold the dough in half, and add a bit more than half of the remaining cream cheese on one half...
...fold in half again, put the rest of the cream cheese in the middle, and wrap the dough around it.
Place the dough with the seam side facing up in a flour-dusted banetton, cover with plastic wrap and leave for the 2nd rising until the dough has increased to 1.5 to 2 times its original size.
Take the banetton carefully off the dough, and slash the top.
Preheat the oven to 250C, lower the heat to 230C and bake for 25 to 28 minutes.
This one was made with an apple juice and black tea starter.
This version was made with a wild berry starter, and formed into 2 oval shaped slashed loaves.
I use 200 g of domestic bread flour and 50 g of whole wheat flour.
This version was made with a frozen mango starter, formed into one oval shaped slashed loaf.
I need to work on my loaf-forming skills.