1. Mix the Dough (the night before):
In a large bowl, mix the flour, salt, and yeast.
Stir in the walnuts and cranberries.
Add the water and stir until a shaggy, sticky dough forms.
Cover the bowl tightly with plastic wrap or a lid. Let it rest at room temperature (around 70°F / 21°C) for 12–18 hours. The dough will rise and become bubbly.
2. Shape and Rest:
Lightly flour a work surface. Scrape out the dough and gently form it into a ball (don’t knead).
Place on a piece of parchment paper, cover loosely with a towel, and let rest for 30–60 minutes.
3. Preheat Oven and Dutch Oven:
While the dough rests, preheat your oven to 450°F (230°C) with a Dutch oven or heavy pot (with lid) inside for at least 30 minutes.
4. Bake:
Carefully remove the hot Dutch oven. Use the parchment paper to lift and place the dough into the pot. Cover with lid.
Bake for 30 minutes covered. Then uncover and bake for 15–20 minutes more, until the crust is deep golden and sounds hollow when tapped.
5. Cool:
Lift the bread out and let cool on a wire rack for at least 30 minutes before slicing.
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