Mix together figs and cider. Cover; let stand overnight. Drain off any unabsorbed cider.

Starter: In bowl, sprinkle yeast over 3/4 cup/175 mL warm water; let stand until yeast is dissolved. Add rye flour and bread flour; mix until combined. With wooden spoon, beat mixture in only 1 direction for 100 strokes to set up gluten. Scrape down side of bowl. Cover with plastic wrap; let stand at room temperature overnight.

Dough: Scrape Starter into large bowl; mix in 1-1/4 cups/300 mL warm water and yeast, stirring until yeast is dissolved. Stir in salt. Mix in 3 cups/750 mL of the bread flour and whole wheat flour to make moist, ragged dough. Transfer to lightly floured work surface; knead, adding more bread flour as necessary, until soft but not sticky. Knead in walnuts. Flatten dough. Cover with figs; sprinkle with a small handful of bread flour. Fold dough over figs; knead, adding additional bread flour if dough is sticky, until smooth and elastic. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, 1-1/2 to 2 hours.

Gently push down dough; knead a few turns. Cover with tea towel; let rest for 10 to 15 minutes. Flatten dough into disc; form round loaf by pulling down sides and pinching into bottom at centre. Push in any walnuts or figs that break the surface. Line 8- to 10-inch/20 to 25 cm basket or bowl with tea towel or linen napkin; dust generously with rice flour. Place dough, pinched side up, in basket; dust top with rice flour. Cover with tea towel; let rise in warm, draft-free place until doubled in bulk, 1 to 1-1/2 hours. If using bread stone, preheat for 30 minutes.

Flip dough, as lightly as possible, onto floured bread peel or baking sheet. Using razor or sharp serrated knife, score 1/4-inch/5 mm deep, 4-inch/10 cm diameter circle in top of loaf. Slip from peel onto preheated bread stone, if using.

Bake on rack in centre of 425°F/220°C convection or 450°F/230°C conventional oven, spraying bottom and sides of oven with water (avoiding lightbulb) once just after placing bread in oven and again after first 3 minutes of baking. Bake until top of loaf is golden, 15 to 20 minutes; reduce heat to 375°F/190°C for convection or 400°F/200°C for conventional oven and bake until crust is are browned and bread sounds hollow when tapped on bottom, 25 to 35 minutes. Let cool completely on rack.

Makes 24 slices.