1. In a large mixing bowl, whisk together the all-purpose flour, salt, and active dry yeast. If using the optional granulated sugar, add it now as well.

2. Pour the warm water into the dry mixture. Use a wooden spoon or a spatula to mix until all the flour is incorporated and a shaggy, sticky dough forms. Do not overmix.

3. Gently fold in the fresh or frozen cranberries and the orange zest until they are evenly distributed throughout the dough.

4. Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature (ideally around 70-75F) for 12 to 18 hours, or until it has doubled in size and has small bubbles on the surface.

5. About 30 minutes before baking, place a 5-6 quart Dutch oven with its lid into your oven and preheat the oven to 450F (232C).

6. Lightly flour a clean surface. Gently scrape the dough out of the bowl onto the floured surface. With floured hands, gently fold the edges of the dough towards the center a few times to form a rough ball. Avoid deflating it too much. Carefully remove the hot Dutch oven from the oven (use oven mitts!). Gently place the dough into the hot Dutch oven.

7. Cover the Dutch oven with its lid and bake for 30 minutes.

8. Remove the lid and continue baking for another 15-25 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200-210F (93-99C).

9. Carefully remove the bread from the Dutch oven and transfer it to a wire rack to cool completely before slicing.