1. Refresh the sourdough starter with equal parts flour and water and add chopped raisins, then let it become bubbly.

2. Combine starter, warm water, bread flour, and whole wheat flour in a large bowl until no dry bits remain and autolyse for 45 minutes.

3. Sprinkle salt over the dough, mix in by hand, and perform an initial stretch and fold.

4. Flatten the dough and evenly sprinkle orange zest, dried cranberries, cinnamon, and soaked raisins, then fold gently until incorporated.

5. Cover the bowl and perform stretch and fold cycles every 30 minutes for 2 hours during bulk fermentation.

6. Turn the dough onto a floured surface, pre-shape into a round, and rest for 15 minutes.

7. Shape into a tight loaf and place seam side up in a floured proofing basket, then refrigerate overnight for cold proof.

8. Preheat a Dutch oven to 475°F, transfer the dough seam side down onto parchment, score the top, and bake covered for 20 minutes.

9. Remove the lid, reduce oven to 450°F, bake uncovered for 25–30 minutes until deep golden, then cool on a rack for 1–2 hours before slicing.