Step 1: Autolyse the Dough

In a large mixing bowl, combine the flour and water. Stir until just mixed, ensuring no dry flour remains. This step allows the flour to fully hydrate and will help develop gluten in the dough.

Step 2: Add the Starter and Salt

After 30 minutes of autolyse, add your bubbly sourdough starter and salt to the dough. Mix with your hands by pinching and folding to incorporate them thoroughly.

Step 3: Bulk Fermentation

Cover the bowl with a damp cloth and let it sit at room temperature for several hours. During this time, perform stretch and folds every 30 minutes to develop the dough’s strength.

Step 4: Incorporate Cranberries and Pecans

Once the dough has risen and is puffy, gently fold in the dried cranberries and toasted pecans. Make sure they are evenly distributed without deflating the dough too much.

Step 5: Pre-shaping

Turn the dough out onto a lightly floured surface. Gently shape it into a loose round, cover it, and let it rest for 20-30 minutes.

Step 6: Final Shape

Shape the dough into a tighter round. Use a bench scraper to help hold the dough’s shape and place it seam-side up in a floured banneton.

Step 7: Proofing

Cover the banneton with a cloth and let the dough rise for about an hour at room temperature or in the fridge overnight for enhanced flavor.

Step 8: Preheat the Oven

While the dough is proofing, preheat your oven to 450°F (232°C) with a Dutch oven inside, allowing it to preheat for at least 30 minutes.

Step 9: Bake the Bread

Carefully transfer the dough onto a piece of parchment paper. Score the top with a sharp knife and lift it into the hot Dutch oven. Cover with the lid and bake for 30 minutes, then remove the lid for another 15-20 minutes until golden brown.

Step 10: Cool and Enjoy

Once baked, transfer the bread to a wire rack and let it cool completely before slicing. This helps to set the crumb and keeps the flavors fresh.