Ingredients:

  • 3 cups (360g) all-purpose flour
  • 1 teaspoon (6g) salt
  • 1/2 teaspoon (2g) instant yeast
  • 1 1/2 cups (360ml) warm water (about 100°F or 38°C)
  • 1 cup (120g) dried cranberries, chopped if large
  • 1/2 cup (60g) walnuts or pecans, roughly chopped

Instructions:

  1. In a large mixing bowl, whisk together flour, salt, and instant yeast.
  2. Pour warm water into the dry mixture and stir until a shaggy dough forms.
  3. Fold in cranberries and nuts until evenly distributed.
  4. Cover the bowl with plastic wrap or a kitchen towel and let it sit at room temperature for 12-18 hours.
  5. About 30 minutes before baking, place the Dutch oven in the oven and preheat to 450°F (232°C).
  6. Once rested, gently turn the dough onto a floured surface, folding it over itself a few times to shape it without kneading.
  7. Let the shaped dough rest on a parchment-lined baking sheet for 30 minutes.
  8. Carefully transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake for an additional 15 minutes until golden brown.
  9. Remove the bread from the pot and cool on a wire rack before slicing.