In a small bowl, add cranberries and 1 cup hot water (this water is separate from the water in the recipe). Let the cranberries soak for about 15 minutes to help hydrate them. After the 15 minutes has passed, dump the water out, and transfer your cranberries to a towel or paper towel and dry them off. They don't need to be bone dry, but just soaking up excess water on the surface.
In a large bowl, combine flour, salt, yeast, sugar, walnuts and cranberries and mix all the ingredients.
Pour in your warm water and mix your dough together until it forms a wet loose dough.
Cover your bowl and let it sit on your counter for 12-18 hours. Your dough doesn't need to be in a particularly warm spot but it shouldn't be anywhere cold. The dough will have risen to approximately double it's size when it's ready.
When your dough has proofed for at least 12 hours, place a piece of parchment on your counter and lightly flour it.
Fold in the sides of your dough from the bowl, shaping it into a ball and transfer to the center of the floured parchment with the side that was up when you created the ball is now facing down towards the counter.
Take your bowl the dough proofed in, and place it upside down over the dough to proof.
Place your dutch oven with lid onto the center rack of your oven and preheat to 450°F. Let your dutch oven stay in the oven for about 30 minutes at 450°F to get nice and hot.
Carefully remove your dutch oven and take the lid off. Uncover your dough, pick up your parchment and dough and place them into the hot dutch oven. Cover with the lid, and place in the oven to bake for about 25 minutes.
At 25 minutes, remove the lid from your dutch oven and bake your bread for another 10-15 minutes. Bread is ready when its a deep golden brown.
Remove dutch oven from oven, and carefully lift parchment and bread out and onto a wire cooling rack.
Let bread cool completely to room temperature before slicing. Store in an airtight container for 2-3 days. Enjoy!
