Preparation Steps

• Soak the dried cranberries in a bowl, covering with 1/3 cup of warm water. Let them soak overnight.
• In a large mixing bowl, stir together all-purpose flour, bread flour, and whole wheat flour. Gradually add 1 1/4 cups of water and mix until a shaggy dough forms. Allow it to rest for 30-60 minutes.
• Add the active sourdough starter and salt to the rested dough. Knead gently until smooth.
• Drain the soaked cranberries and fold them into the dough along with the toasted walnuts. Let the dough rest for 30 minutes.
• Perform three sets of coil folds over the next 90 minutes. Allow the dough to rise undisturbed until bubbly and roughly doubles in size, about 1½ to 2 hours.
• Turn out the dough onto a lightly floured surface, shape into a round form, and let rest for 30 minutes. Reshape into a tight boule and place seam side up in a prepared banneton. Refrigerate overnight for 8 to 16 hours.
• Preheat your oven to 500°F, placing a Dutch oven inside to heat up simultaneously.
• Carefully turn the dough onto parchment paper. Score the top with a sharp knife and transfer into the hot Dutch oven. Cover and bake for 25-30 minutes, then uncover and bake for an additional 10-15 minutes until golden brown and internal temperature reaches 190°F.
• Allow the bread to cool completely on a wire rack for at least 2 hours before slicing.