1. Combine starter and water until milky

2. Add flour and salt, mix to form rough dough

3. Rest dough 30 minutes, then perform stretch and folds every 30 minutes for 2 hours

4. Bulk ferment dough in a warm spot for 4–6 hours until nearly doubled

5. Turn dough onto floured surface and divide into three equal portions

6. Roll each portion into an 18–20 inch rope

7. Braid ropes loosely and form into a circle, sealing ends with water

8. Transfer wreath to parchment paper and proof 1–2 hours until puffy

9. Press rosemary and cranberries into dough surface

10. Score pattern of choice with a razor at a 30–45° angle

11. Preheat oven to 450°F (230°C)

12. Bake in covered dutch oven or with steam for 25–30 minutes

13. Remove cover and bake additional 10–15 minutes until golden

14. Cool on wire rack for at least 1 hour before serving