1. In a large bowl combine flour, water, starter, and salt until a shaggy dough forms.

2. Add orange zest, dried cranberries, and honey then fold gently to distribute.

3. Cover and rest for 30 minutes.

4. Perform three stretch and fold cycles every 20 minutes to build gluten.

5. Cover and ferment overnight (8–12 hours) at room temperature.

6. Turn dough onto lightly floured surface and shape into a round loaf.

7. Place seam-side up in a floured proofing basket and rest 60–90 minutes.

8. Preheat Dutch oven with lid to 475°F (245°C) for 30 minutes.

9. Carefully transfer dough to parchment, score the top, and place in the Dutch oven.

10. Bake covered for 25 minutes, then remove lid and bake uncovered for 20–25 minutes until deep golden.

11. Transfer to a wire rack and cool at least 1 hour before slicing.