1. Feed sourdough starter 6–8 hours before mixing.

2. In a bowl combine flours and water, autolyse for 30–60 minutes.

3. Add starter and salt, mix until combined.

4. Perform 4 stretch-and-folds every 30 minutes over 2 hours.

5. After final fold, gently incorporate walnuts and cranberries.

6. Chill brie cubes and fold into dough just before shaping.

7. Shape dough, place in floured banneton, refrigerate overnight.

8. Preheat Dutch oven to 475°F with lid on.

9. Turn dough onto parchment, score, and bake covered for 20 minutes.

10. Remove lid, reduce oven to 450°F, bake 20–25 minutes until golden.

11. Cool on rack at least 1 hour before slicing.

12. Serve with honey, fig jam, or seasonal soups.