Start by feeding your sourdough starter 4-12 hours before starting the bread, ensuring it is active, bubbly, and about doubled in size.

In a large bowl, combine warm water and flour. Allow to autolyse for 30 minutes (this allows the water to hydrate the flour).

Add the active starter and mix in.

Sprinkle salt on top and mix the dough with your hands for about 5 minutes to bring the shaggy dough together.

Cover the bowl with plastic wrap or a damp towel and let the dough rest for 30 minutes.

Stretching and folding the dough, rather than kneading, is how you get that fluffy crumb with large holes.

With the dough in the bowl, grab the edge of one side and pull the dough firmly up, stretching it upwards. Then place the dough that is in your hands back into the center of the bowl. Turn the bowl a quarter turn and do this technique again, repeating one to two more times. Dip your hand in water if the dough is too sticky.

Cover the dough and allow to rest according to the time frame below.

First 3 stretch and folds – allow the dough to rest for 15 minutes before starting the next round.

In a skillet over medium heat, cook the walnuts for a few minutes to toast them. Cool before adding to the bread dough.

Complete another round of stretch and folds, cover and set aside for 30 minutes.

Add the toasted walnuts and dried cranberries to the dough. Complete a round of stretch and folds. Cover and set aside for 30 minutes.

Finally, complete one last stretch and fold.

Cover the sourdough cranberry bread dough with a wet towel or plastic wrap and allow the dough to bulk-ferment until doubled.

The amount of time it takes for the dough to double will vary depending on the temperature of the environment and maturity of your starter.

Place the dough on a lightly floured surface.

Split the dough in half down the middle. I like to use my dough scraper.

Shape into a ball by gently spinning it forward on the counter.

Let the dough sit out 15-20 minutes uncovered. This creates a skin on the surface to help reduce the risk of the dough sticking to the towel.

Turn the dough over, smooth side down, and shape. I do this by folding the sides over to meet in the middle and pinching together. This creates tension on the outside of the dough which helps it rise.

Repeat with the other half of the dough. This recipe yields two loaves.

Transfer to a floured banneton or bowl with tea towel, seam side up. A lot of bakers use rice flour, but I usually just use all-purpose.

Cover with plastic (I like to use a plastic grocery bag and tie it) and proof 12-15 hours in refrigerator (or longer). It can also be done at room temperature for 3-4 hours or until doubled.

Preheat the oven to 500 degrees with a Dutch oven for 1 hour.

Right before baking, remove the dough from the fridge and transfer to parchment paper with smooth side up.

Optional: Dust the top of the dough with flour. This helps the scoring pattern stand out more

Score with a razor.

Transfer the dough and parchment paper to the pre-heated Dutch oven. Be careful - it is really hot. Cover with a lid.

Bake for 20 minutes at 500 with lid on.

Take lid off, turn the oven temperature down to 475, and bake an additional 25 minutes or until browned.

Allow the bread to cool completely.