In a large mixing bowl add starter, water, cranberries, walnuts, cinnamon and sugar. Mix gently. Add whole wheat flour and bread flour and mix to form a shaggy dough. Cover and set aside for 30 min.

Sprinkle salt on top and pinch to incorporate and then stretch and fold each quarter to create a ball and flip upside down. Let rest for 30 min.

Perform a series of stretch and folds (with a wet hand to prevent sticking) every 30 minutes for 2.5 hours for a total of 5 times. Flipping upside down after each time. You should notice the bread beginning to rise and air pockets forming.

Pour out onto a lightly floured surface and form a ball by tucking the edges and twisting until a tight ball is formed. Flour the surface and flour your banneton (or smaller bowl) and place upside down inside the banneton.

Cover and let rest a room temp for 1-2 hours If time allows. Then place in the fridge overnight for the long ferment. Side note: If your bread is not forming air pockets or rising you may need to let it sit at room temperature for a few hours before baking. If you press gently with your finger and it springs back it is ready to bake!

The next day preheat the oven to 450°F with the dutch oven inside. Place a cookie sheet on the rack below to prevent the bottom of your bread from getting too dark.

Flip dough out onto a lightly floured piece of parchment paper. Add more flour to the top if you would like, this makes the design stand out more but not necessary! Create a design with your scoring blade or a sharp knife. And place into the preheated oven and cover with the lid.

Bake for 30 minutes covered and 10-15 minutes uncovered. This bread tends to brown faster than the Basic Dutch Oven Sourdough Bread. Cool for 1 hour before slicing. Enjoy!