Make a leaven

1. Make your dough, by combining 2 tablespoons of unfed sourdough starter with 50g of water, 30 of bread flour, and 20g of whole wheat flour. Combine these ingredients until there are no lumps left in the flour. Cover with a plastic wrap and let this sit for 4 hours, or until it has doubled in volume.

Autolyze dough

1. After 4 hours have passed, mix all three flours in 300g of water in a large bowl. Mix this by hand, until no dry bits are remaining. Knead for 1 to 2 minutes, then cover and rest for an hour.
2. After autolyze is complete, add this to the dough. Then add salt, mix and cover the dough and set aside.

Stretch and fold 

1. Then stretch and fold the dough for 2 hours after every hour. Grab the underside of the dough, stretching it up and over itself.
2. Meanwhile, soak the craisins in the orange juice and set them aside. Once they’re ready for the dough, you’ll need to drain the orange juice.
3. Once you’ve performed the last stretch on the dough, it’s time to spread the dough into a thin sheet, and fold it into a letter-shaped fold. Then add your orange zest, walnuts and craisins to the letter-shaped dough.
4. Transfer the dough to a lightly floured work surface and shape it into a round boule. Then place the cranberry dough seam side up in to a proofing basket lined with flour.

Bulk fermentation

1. Let the cranberry walnut dough rise overnight.
2. Preheat the oven to 475 degrees F, meanwhile, remove the dough from the proofing basket and score. Then transfer the dough to a Dutch oven and close the lid, and place it into the preheated oven.
3. After 25 minutes, remove the lid of the Dutch oven and rotate the pan. Continue the bake for a further 35 minutes, until the crust has caramelized.
4. Remove the bread from the oven, transfer to a wire rack, allow the cranberry walnut bread to cool down completely before slicing and serving.