Combine orange juice, zest, and sourdough starter

Mix in flour and rest for 30 minutes to an hour (this is the autolyse)

Incorporate salt into the dough and rest for 15 minutes

Perform stretch and folds in 15-30 minute intervals for the next few hours until dough is elastic and very stretchy.

Let the dough rise for 2 hours or until doubled in size.

Laminate the dough with the cranberries and then shape. See my notes and tips above for lamination and shaping

Place dough in a banneton basket and store it in the fridge for 8-14 hours.

When you're ready to bake, preheat your oven and baker with lid at 500 degrees F for at least 30 minutes

Score and bake the loaf for 25 minutes.

Remove the lid and bake for another 5-10 minutes or until you achieve a golden crust.

Wait at least an hour before slicing for the best texture.