1. In a bowl combine water and starter, then add flours and mix until no dry spots remain. Cover and autolyse 30–45 minutes.

2. Sprinkle in salt, sugar or honey, and cinnamon. Fold dough until evenly mixed.

3. Fold in raisins, dried cranberries, and orange zest, ensuring even distribution.

4. Cover and bulk ferment 4–6 hours at 75–78°F, performing stretch and folds every 30–45 minutes during the first 2 hours.

5. Turn dough onto a floured surface, pre-shape into a loose round, and rest 15–20 minutes.

6. Shape into a boule or batard and place seam-side up in a floured banneton or lined loaf pan.

7. Proof at room temperature for about 2 hours or refrigerate overnight until the dough springs back slowly when pressed.

8. Preheat oven to 450°F and preheat a Dutch oven or baking stone 30 minutes before baking.

9. Transfer dough to parchment, score the top, and bake covered 20 minutes.

10. Remove cover, reduce heat to 425°F, and bake 20–25 minutes more until deep golden and internal temperature reaches 200°F.

11. Cool loaf on a wire rack at least 1 hour before slicing.