1. Feed your sourdough starter 4–6 hours before mixing and let it become bubbly and active.

2. In a large bowl, combine bread flour, whole wheat flour, and warm water; stir until hydrated and let rest (autolyse) for 30–60 minutes.

3. Add the active starter and sea salt to the dough; mix until well combined using a dough whisk or hands.

4. Perform stretch‐and‐folds every 30 minutes for 2 hours: lift one edge of the dough and fold it over itself from all sides.

5. After the second fold, gently fold in cranberries, raisins, orange zest, cinnamon, and optional nuts until evenly distributed.

6. Cover the bowl and let the dough bulk ferment at room temperature for 3–5 hours, or refrigerate overnight for a slow ferment.

7. Turn the dough onto a lightly floured surface; shape into a round or oval loaf, maintaining as much air as possible.

8. Place the shaped dough seam-side up in a floured proofing basket; proof for 1–2 hours at room temperature or overnight in the fridge.

9. Preheat oven to 475°F (245°C) with a Dutch oven inside for 30 minutes. Transfer the dough to the pot, score the top, cover, and bake 20 minutes.

10. Remove the lid and bake uncovered for 20–25 minutes until deep golden brown. Cool completely on a wire rack before slicing.