In a large bowl, combine all pre-fermented dough ingredients. Cover with plastic wrap and place in a warm place (I use the oven with the light turned on) for 1-2 hours to ferment, or until bubbly and it has a strong yeasty smell.

Then, add the rest of the flour, salt, and the rest of water. Mix until no dry ingredients are left.

Add the walnuts and cranberries and fold them into the dough. Cover with plastic wrap and leave to proof for 2-3 hours in a warm place (or you can place it to proof in the fridge overnight if you want to bake your bread in the morning).

When the dough has significantly risen, become jiggly and sticky, and you can see bubbles on the surface – it’s done. Remove onto a floured surface and oil your hand with olive oil. Shape the dough into a ball by bringing all sides inwards to the middle and pinching them together. Then, flip it so the seam side is down and rotate it a couple of times to create a more even, round shape.

Lift the dough carefully and place it on a piece of parchment paper. Then, lift the paper with the dough and place it in the bowl. Cover with a kitchen towel and let it proof for 1 hour or until doubled in volume.

When the oven is hot and the dough has risen, remove the hot Dutch oven from the oven and transfer your bread (with the parchment paper) into it. Close the lid and bake for 30 minutes.

Then, remove the lid and bake for an additional 10-12 minutes or until the crust has turned a deep golden brown color.

Remove the bread onto a cooling rack. Serve while still slightly warm.