In a small saucepan combine the cranberries, sugar and water and cook over medium heat stirring frequently. The berries will pop, and you will cook them for 5-10 minutes or until the sauce gets really thick. You want most of the moisture to boil off. Cool in the refrigerator before adding to the bread.

In a large mixing bowl or large bowl of a stand mixer; measure out the active starter and water. Mix this together with your hand, wooden spoon, or Danish dough hook. After it has made a slurry measure in the flour.

Next, either with the dough hook attachment and stand mixer or by hand, mix until a shaggy dough forms about 1-2 minutes. Let the dough rest, covered for 30 minutes. (This is the Autolyse.)

After autolyse add in the cranberries, cooked wild rice, and kosher salt. Knead on the lowest setting or by hand for 5-6 minutes. I usually do the majority of it in the mixer and then take it and knead it in by hand for the last few minutes.

Grease a large non-metal large mixing bowl with a dash of olive oil or cooking spray and once the bread is done being kneaded transfer to the greased bowl.

Let rest and cover bowl with tea towel for 45 minutes.

After the rest you will now perform your first set of stretch and folds.

Take the dough on one side and pull upward until it doesn’t want to pull anymore. (Don’t rip the dough.) Fold it over to the middle of the dough and turn the bowl a quarter turn. Repeat 3 more times. You have now completed one stretch and fold.

Then…

45 min rest, covered, then stretch and fold

45 min rest, covered, then stretch and fold

30 min rest, covered, then shape

Next, remove the dough from the bowl onto a clean work surface with NO flour. (If the dough is sticky use some water in a small bowl to wet your fingers.)

Take the dough and stretch or laminate the dough by pulling it gently into a rectangle. Next fold it in thirds into the middle and roll it up from one end.

Pull the dough ball toward you with cupped hands to create tension. Be sure not to over do this step as you don’t want to rip the dough.

Let rest for 15 minutes covered with a tea towel.

After the rest, gently do the final shape the loaf again using the same process as earlier but being gentler with the dough. It doesn’t pull out as far the second time and that is okay.

Once it is shaped again, flour the bannetons and place the loaf inside with the seam side up. Put the loaf in a bag and tie.

Let the loaves sit on the counter for 30 minutes before placing them in the fridge for 8-10 hours.

The next day once the loaf has been in the fridge for 7 hours; preheat your oven with the Dutch oven inside to 500 degrees.

At around 1 hour of preheating take the bread dough out of the fridge and flip it out of the banneton onto a piece of parchment paper.

Do any designs you would like and then slash the dough. Remember to do this at a slight angle and a half inch to an inch deep.

Place dough into the preheated Dutch oven using the parchment paper as a lifter. Return the Dutch oven to the oven, reduce the temperature to 450 degrees and bake for 25 minutes.

When the 25 minutes are over, take the lid off the Dutch oven and bake for another 15 minutes or until light golden brown.

Place the loaf onto a wire rack.

Allow to cool and enjoy! It is delightful!