Premake the caramel well in advance.
Place all other ingredients into the Thermomix bowl and blend 10 sec/speed 6. Allow to sit in the bowl for 10 minutes.
Knead 1 min/dough setting/Interval. Turn out into a container you can cover and rest for 6 hours or longer as needed until it is clearly active with large bubbles forming.
Spread the dough on a well floured bread mat into a rectangle shape and spread the date caramel liberally across the dough right to the edges. Be gentle with it, dimpling it much like a focaccia.
Shape the loaf gently using the pull and fold technique and allow it to rise in well floured banneton until bubbly and you can see that it is ready. This may take up to 4 hours or more.
Preheat the Dutch oven in the oven to as high a temperature as your oven will allow (I have a 275°C setting which is what I always preheat on.)
Use some baking paper, tip your loaf onto the paper and score the top using a lame or razor blade. If you don't do this the loaf will find the path of least resistance and burst the top of the loaf.
Transfer the loaf to the heated Dutch oven and turn the temperature down to 220°C. Bake loaf covered for 30 minutes. Remove the lid and bake a further 25 minutes or until sounding hollow when tapping the centre of the loaf.
Cool for at least 20 minutes before digging in. If you try and cut it earlier you may ruin the amazing texture of this loaf.