Measure and sift flour into a large bowl

Measure and add starter and water into a separate bowl and mix until starter mostly dissolves into water

Pour the mixture into the large flour bowl and mix for about 20 seconds

When the flour is mostly incorporated with the water, cover and rest for 30 minutes (this is the autolyse)

Add salt to the dough and use your hands to incorporate all the ingredients by kneading. To keep dough from sticking, keep your hands wet when kneading, stretching, and folding.

Gently fold cranberries and walnuts into the dough

Cover your dough with a moist towel (or clean shower cap)

For the next hour, stretch and fold your dough every 15 minutes

For the following two hours, stretch and fold your dough every 30 minutes

After the stretch and folds are done, cover and allow to bulk ferment for 4 hours or until doubled in size

Turn out the dough onto a clean work surface and pre-shape into 1 medium ball (or two small ones) Allow to rest for 15-20 minutes

Shape into two loaves and transfer into a floured banneton or colander lined with a floured tea towel

Cover and place in the fridge for 8-10 hours

Place your baker and lid in a cold oven

Preheat your oven to 500 degrees F for about 30 minutes

When you are ready to bake, gently turn your dough out, seam side down, onto baking paper

Score your dough as you like and using the baking paper, lift the dough into the preheated baker and cover with the lid. Place inside the oven

Bake covered loaf in the oven for 25 minutes

Remove lids after 25 minutes, turn your oven down to 475 and allow to bake for another 10 minutes or until the loaves reach the color you like. I like to strive for a dark caramel but try not to burn the ears!

Pull out your loaf once it reaches your desired color and allow to cool for at least 1-2 hours before slicing