Combine active starter, water, and honey in a mixing bowl and whisk until the starter is fully dissolved.

Incorporate bread flour and salt, mixing until no dry flour remains; cover and autolyse for 45 minutes.

Perform four sets of stretch-and-folds at 30-minute intervals to develop gluten structure.

While the dough ferments, simmer the heavy cream in a small saucepan over low heat until reduced by half; allow to cool to room temperature.

Transfer dough to a lightly dampened surface and gently stretch into a large rectangle for lamination.

Spread the cooled cream reduction, orange zest, and dried fruits evenly across the dough surface.

Fold the dough into a tight cylinder, then into a ball, and place in a floured banneton.

Proof for 4 hours at room temperature (75°F) or cold-proof in the refrigerator for 12-15 hours.

Preheat a Dutch oven to 230°C (450°F).

Score the loaf surface and bake covered for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until the internal temperature reaches 98°C (208°F).