In a large bowl, use a silicone spatula to stir together the flour, salt, instant yeast, chopped nuts, and dried cranberries.

In a separate bowl, mix the warm water and honey. Then, pour this mixture over the dry ingredients in the large bowl.

Use your spatula to mix everything until combined. The dough will be very sticky; resist the urge to add more flour. Shape it into a ball as best as you can.

Cover the bowl tightly and leave it at room temperature for 12–18 hours.

After resting, turn the dough out onto a lightly floured surface. With floured hands, shape the dough into a ball. It doesn’t need to be perfect!

Place the dough on a large piece of parchment paper. Score an 'X' on top using a sharp knife. Put the dough in a bowl to rest for 30 minutes.

While the dough rests, preheat your oven to 475°F (246°C) and put your Dutch oven (with the lid) in the oven for 30 minutes.

Carefully place the dough with parchment into the hot Dutch oven, cover with the lid, and bake for 25 minutes.

Then, remove the lid and bake for an additional 8–10 minutes until golden brown.

Tap the bread lightly; if it sounds hollow, it’s done. For accuracy, the inside should reach 195°F (90°C).

Remove the hot pot from the oven, take out the bread, and allow it to cool on a wire rack for at least 20 minutes before slicing.