In a large mixing bowl or the bowl of a stand mixer measure out the sourdough starter and water. Mix this together by hand or dough whisk until it forms a slurry.

Add in the bread flour and mix with the dough hook or whisk until a shaggy dough forms, 1-2 minutes. Let rest for 30 minutes. This is the autolyse.

While the bread is kneading measure out the cranberries into a small bowl and cube the cheese using a sharp knife and cutting board.

When the bread is done kneading place it in a large, greased bowl. You will then let it rest for 30 minutes before doing the first set of coil folds.

After the 30 minutes perform the first set of coil folds. I usually will fold a minimum of 1 time around and maybe a little bit more. I usually do my coil folds until the dough starts to stiffen and doesn’t stretch as easy. You will be able to tell this as you are doing the coil folds.

First slightly wet your hands. Then taking both hands put them under the center of the dough and pull upward. Do not break the dough. After it has stretched up place the dough back in the bowl, rotate the bowl a quarter turn and repeat again at least 3 times, working until the dough comes together.

After the first coil fold let the dough rest for 30 minutes before you complete the next set of coil folds. On this coil fold place half of the cranberries and half of the cheese cubes on top of the dough before you begin to fold.

Let it rest for another 30 minutes and then do another coil fold adding the remaining inclusions (the cranberries and cubed cheese).

Let the dough rest for another 30 minutes and then complete the last coil fold. This will be the 4th coil fold. Let the dough rest for another 30 minutes before beginning the shaping process.

Once the last 30 minute rest is done now it is time to shape your sourdough loaf. I do two shapes with a 15 minute rest in-between shaping.

First take the dough and remove it from the bowl onto a clean work surface. Flatten the dough gently into a rectangle. Then take and fold a third into the center and then the other side third into the center. Roll up the dough and cupping your hands lift and pull on the loaf creating tension but NOT ripping the surface of the dough.

Let rest and repeat.

After the final shaping of the loaf take and place it in a lightly floured proofing basket seam side up. Stitch your seam together gently using the dough and your hands. Then place in a plastic bag tying up the open end.

Let rest on your counter for 1 hour before transferring to the fridge for an overnight proof or 8-10 hours.

The next day a half an hour before your proofing is done preheat your Dutch oven in your oven to 500 degrees.

Remove your bread from the fridge and flip seam side down onto a piece of parchment paper. Now is when you will do your scoring and your large expansion score into the side of the dough. Be sure to cut your expansion score at a 45-degree angle about 1 inch deep.

Using the parchment paper as a lifter place the bread in the preheated Dutch oven and then place the Dutch oven into the oven.

Reduce the heat to 450 degrees and bake with the lid on for 25 minutes then remove the lid of the dutch oven and bake for 15-20 minutes more or until nicely golden brown.

Remove from the Dutch oven to a cooling rack.