In a large bowl, add the water and then the fed starter. Whisk together, then add the bread flour and stir with a rubber spatula until you have a thick, shaggy dough. Cover to seal.

Stir together the fine sea salt and tablespoon of water and set aside while the dough rests.

After 30 minutes, pour the salt water over the dough and mix it in by hand, folding the dough over itself several times until it’s taut. This is your first fold.

Cover and let rest for another 30 minutes.

Break up the walnuts into smaller pieces by pressing them between your fingers. Add the dried cranberries and the walnuts on top of the dough and then begin your second fold: lifting the dough from one side to drape it over itself (like folding a blanket), repeat this over and over until most of the nuts/berries have mixed into the dough and it is becoming tighter. Cover the dough and let rest.

After 45-60 minutes, do a third fold: repeating the process of lifting the dough from one side and folding it over itself. Over and over until the dough becomes tight and starts to form a smooth, shapeless ball.

If you have time, give the dough a fourth fold around the 2.5 or 3 hour mark (so at least an hour after the third fold). Cover and let the dough rest for another 2 hours or so, until it has risen about 30% in the bowl.

Butter a 10 inch long loaf pan. Take the dough and roll it into a tight log (but not so tight you pop the air bubbles) and fold it over itself squeezing the seam together. Place it seam-side down into the pan. Use a small amount of oil (I use olive) to rub over the top of the dough and cover to seal. Let rest at room temperature until the dough has relaxed into the pan and has risen to just below the rim of the pan. Set in the fridge overnight or for up to 16 hours.

Preheat the oven to 450 F. When the oven is ready, take your bread out of the fridge. Fill a cake pan (anything that’s 6-9 inches, round or square) with ice. Place both the bread and the cake pan with ice in the oven (the ice can be next to the bread or under it). Lower the temperature to 400 F and bake for about 35-40 minutes, until a deep golden brown crust has formed on top.

Out of the oven, set the bread on a cooling rack. Let cool for about 3 hours before slicing.

Store the bread in a bread box or under a cloche. The crust will be crispy and chewy the day of but it will soften into just chewy the next day.