Preparation

• Pour the water into a bowl and sprinkle the yeast on top. Let it rise for about 30 minutes until it becomes frothy.
• Add the sea salt, honey, vanilla extract, and ground cinnamon to the yeast mixture. Stir everything together thoroughly.
• Gradually add the bread flour to the mixture, stirring with a spatula until all the flour is hydrated.
• Once the mixture has formed a shaggy dough, fold in the chopped walnuts and dried cranberries.
• Gently fold the dough over itself a few times to combine the ingredients better.
• Cover the bowl with plastic wrap and let the dough proof for 1 ½ to 2 hours until it has doubled in size.
• After the initial rise, gently degas the dough with a spatula to release some of the air.
• Transfer the dough onto a floured parchment sheet, shaping it into a ball. Place it back into a clean bowl for the second rise, which will take about 30-45 minutes.
• Preheat your oven to 450°F (232°C) with a Dutch Oven inside. Let it heat for 30-60 minutes to ensure it’s nice and hot.
• Carefully place the dough in the preheated Dutch Oven using the parchment paper. Cut an X on the top of the dough to allow it to expand while baking.
• Cover the Dutch Oven and bake for 30 minutes. Then, uncover it and bake for an additional 10-20 minutes until it reaches your desired doneness.
• Remove the bread from the oven and let it cool completely before slicing. If you plan to freeze it, wrap it in foil and store it in a ziplock bag.