A crusty, tangy sourdough loaf studded with sweet golden raisins, tart dried cranberries, and toasty walnuts, offering a tender, airy crumb and a satisfyingly chewy crust. Perfect toasted with butter alongside coffee or tea.
Feed starter 4-12 hours before baking until active and bubbly (it should pass the float test).
In a large bowl, combine active starter, warm water, flour, and salt; mix until combined, cover, and rest 30 minutes (autolyse).
Do three rounds of stretch-and-folds, spaced 30 minutes apart. During the final round, gently incorporate the dried fruit and nuts. Place dough in a banneton or a bowl lined with a tea towel.
Cover and bulk ferment in a warm spot for 6-12 hours, or until doubled in size (avoid over-fermentation).
Shape by folding all four sides toward the center to build surface tension. Place seam-side up in a floured banneton or a bowl lined with a floured towel. Cover and proof: 12-15 hours in the refrigerator or 3-4 hours at room temperature.
Place a Dutch oven in the oven and preheat to 500°F for 1 hour.
Transfer dough onto parchment, dust the top with flour, and score with a lame or razor. Carefully lower into the hot Dutch oven, cover, and bake 20 minutes at 500°F.
Remove the lid, reduce oven temperature to 475°F, and bake 15-20 minutes more until deep golden brown. Cool completely on a wire rack before slicing.