In a large bowl, add warm water, sourdough starter, wild rice, craisins, and mix to combine.

Add in the bread flour and mix to form a shaggy dough. Cover and let rest for 30-60 minutes.

Sprinkle salt over dough and pinch it in with your fingers. Lift up one section of dough, stretch, and fold it over the top. Turn the bowl 90° and repeat stretching the dough and folding over the top. Repeat this twice more. Then flip the dough over and cover. Let rest for 30 min.

Repeat the series of stretches and folds every 30 minutes for a total of 5 rounds.

Let the dough rest for 1-2 hours.

Dump out onto a lightly floured surface and pull in the edges to form a round. Flip the dough over and twist and tuck to create tension on the dough.

Place into a floured banneton and let rest for 1-2 hours. A bowl lined with parchment paper or a thin towel and floured will also work.

Place the dough in the fridge to let rise over night.

The next day, preheat the oven to 450°F with a dutch oven inside. Flip the dough onto a piece of lightly floured parchment paper and score the dough with a scoring blade or sharp knife.

Place the dough into the hot dutch oven, cover with the lid, and bake for 30 minutes covered. Remove the lid and bake for an additional 15 minutes.

Place a baking sheet on the rack below the dutch oven to help prevent the bottom from getting too brown.

Cool for at least 1 hour on a cooling rack before slicing.

Enjoy!