1. Refresh the sourdough starter by feeding equal parts flour and water and let it become bubbly and active.

2. In a large bowl, combine bread flour, whole wheat flour, and water; stir until no dry flour remains, cover, and rest for 45 minutes.

3. Add the active starter, salt, orange zest, and honey or maple syrup; mix by stretching and folding to incorporate.

4. Gently fold in the cranberries until evenly distributed throughout the dough.

5. Cover the dough and let it ferment at room temperature for 4 to 5 hours, performing stretch and fold every 30 minutes during the first 2 hours.

6. Turn the dough onto a floured surface, shape into a rough round, and let rest uncovered for 20 minutes.

7. Shape the dough into a loaf, place seam-side up in a rice flour–dusted banneton, cover, and refrigerate overnight.

8. Preheat the oven to 475°F (245°C) with a Dutch oven inside for at least 45 minutes.

9. Transfer the dough to the hot Dutch oven, score the top, cover, and bake for 25 minutes.

10. Remove the lid and bake for an additional 20 to 25 minutes until the crust is deep golden brown.

11. Remove the bread and cool on a rack for at least 1 hour before slicing.