Ingredients
Method
- 1. In a large mixing bowl, whisk together the flour, salt, and instant yeast until evenly combined.2. Add the cool water and stir with a wooden spoon or spatula until no dry flour remains. The dough will look shaggy, sticky, and rough — that is exactly right.3. Add the dried cranberries and toasted walnuts. Fold them in with a few turns of the spatula until they are evenly distributed through the dough.4. Cover the bowl tightly with plastic wrap or a lid. Let the dough rest at room temperature (about 68–72°F) for 12 to 18 hours, until it is bubbly on top, has doubled in size, and looks loose and webby when you tilt the bowl.5. Turn the dough out onto a well-floured work surface. With floured hands, fold the edges of the dough into the center 3 to 4 times to form a rough ball. Let it rest, seam-side down, for 15 minutes.6. Shape the dough into a tight round by tucking the edges underneath and rotating it against the counter. Place it seam-side down on a piece of parchment paper, cover loosely with a towel, and let it rise for 1 to 2 hours, until visibly puffy.7. About 30 minutes before baking, place a Dutch oven (with its lid on) into the oven and preheat to 450°F (230°C).8. Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Score the top with a sharp knife or razor blade in a simple cross or single slash.9. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 15 to 20 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.10. Lift the bread out using the parchment paper and cool completely on a wire rack, at least 1 hour, before slicing.
Notes
⦁ For the best rise, use a kitchen thermometer to confirm your dough's resting spot is around 68–72°F. A colder kitchen will simply need a longer first rise.
⦁ Resist the urge to slice the bread while it is warm — the crumb is still setting, and cutting too early makes the loaf gummy.
⦁ If you don't own a Dutch oven, bake the shaped loaf on a preheated baking sheet or pizza stone and add a pan of hot water to the oven floor for steam.
⦁ Resist the urge to slice the bread while it is warm — the crumb is still setting, and cutting too early makes the loaf gummy.
⦁ If you don't own a Dutch oven, bake the shaped loaf on a preheated baking sheet or pizza stone and add a pan of hot water to the oven floor for steam.