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In a large mixing bowl, combine the flour, salt, and yeast. Stir to mix evenly.
Add the chopped walnuts and dried cranberries, stirring to distribute them throughout the flour mixture.
Pour in the water and stir with a wooden spoon or spatula until a sticky dough forms. Make sure all the flour is hydrated, but do not knead.
Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 to 18 hours, until the dough has doubled in size and is bubbly.
After the dough has risen, lightly flour a work surface and turn the dough out onto it. Fold the dough over itself a few times gently. Shape it into a rough ball.
Place the dough seam side down on a piece of parchment paper. Cover with a towel and let rise for another 1 to 2 hours until slightly puffy.
About 30 minutes before baking, preheat your oven to 450°F (230°C). Place a heavy Dutch oven or oven-safe pot with a lid inside to heat up.
Carefully remove the hot pot from the oven. Lift the dough on the parchment paper and place it inside the pot. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for another 15-20 minutes until the bread is deep golden brown and sounds hollow when tapped.
Transfer the bread to a wire rack and let cool completely before slicing.
Serving and storage tips:
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