Evening Day One: Prepare the Sourdough

1. Mix the starter in the water, and then mix in the flour and let it mingle for about 14-16 hours.

Second Day: Mix the final dough

1. Weigh the dried cranberries, place them in a small bowl and cover with room temperature water. Let them soak in the water for 15 minutes. Drain and reserve the cranberry water for use in the dough for added flavor.
2. Toast the nuts long enough to smell them but be careful not to burn them. Allow them to cool.
3. In the bowl of a stand mixer, add the water and mix in the sourdough build, then add remaining ingredients excluding the nuts, and fruit. Mix on first speed for three minutes, then on second speed for three minutes.
4. Add the dried fruit and nuts and mix on first speed until combined. The dough temperature should be 78 degrees.
5. Remove the dough, shape into a ball and place it in a lightly greased clean bowl. Let it bulk ferment for 60-120 minutes (60 if yeast is used)

Retard in Refrigerator Overnight:

1. Divide the dough in half and shape each piece into a round loaf. Place the loaves seam side up in lined banneton proofing baskets sprinkled heavily with a blend of rice/AP flour. Cover the baskets with plastic wrap and let them retard in the refrigerator overnight.

Third Day: Bake the loaves

1. Preheat the oven with the cloche inside to 450 degrees for at least 30 minutes.
2. After the oven is sufficiently preheated, remove one basket from the fridge. You’ll bake the loaf cold without warming it up to room temperature.
3. Carefully remove the preheated cloche from the oven, and place it on a heavy towel or pot holder. Remove the lid to another towel or pot holder. Sprinkle the base of the cloche with cornmeal.
4. Gently flip the first loaf out of the basket and onto the base of the cloche seam side down. Score it in the pattern of your choice. Alternately, place the loaf in the baker seam side up and let it open up during baking without scoring.
5. Place the cloche in the oven and cover with the lid. Bake in preheated 450 degree oven for 20 minutes. Remove the lid, lower oven temp to 425 degrees F., and bake the loaf without the lid for an additional 15-20 minutes or until it is crusty on the outside and sounds hollow when thumped on the bottom.
6. Remove the loaf to a wire rack to cool completely before slicing and serving. Allowing the loaf to rest overnight before slicing is even better.
7. Repeat the process with the remaining loaf. You can place the cloche back in the oven to preheat again before baking or place the cooled-down cloche with the loaf in it directly in the preheated oven.