Start by feeding your sourdough starter in the morning. When the starter has come to its peak, proceed with the recipe. If at any point, the instructions seem confusing, please refer to the video above, which shows each step of the process.

1. In a large bowl, add warm water
2. Pour, or spoon sourdough starter on top of water, and whisk to combine
3. Add flour and salt, and stir with a strong fork, or dough whisk, to fully incorporate. It should be a fairly shaggy dough – stiff, but still storable, and too shaggy to knead.
4. Let rest for an hour
5. Sprinkle dough with cinnamon, cranberries, and walnuts
6. Wet hands, and stretch and fold the dough four times, turning the bowl 1/4 of a turn, and rewetting hand each time. 
7. Cover, and let rest 45 minutes. 
8. Repeat the stretch and folds three more times at 45 minute intervals
9. Let dough rest 30-45 minutes
10. Turn onto a clean, and lightly floured surface, and shape into a ball, scraping rough edges underneath of ball until you get a smooth top. You can use your floured hands to do this, or a dough scraper
11. Let rest another 30 minutes
12. Turn dough into a flour sack towel-lined bowl or proofing basket
13. Pull edges of dough toward the center, to tighten the ball, which is now upside down in the bowl
14. Cover with towel ends, and refrigerate overnight
15. When ready to bake, remove dough from refrigerator, and turn onto a square of parchment paper. 
16. Place dutch oven, with its led, in oven and preheat to 450º, letting dough rest for at least 30 minutes while oven heats.
17. When rest time is done, score loaf to aid in oven spring
18. Remove dutch oven from oven, and place dough, on its parchment paper into it. Add 1-2 ice cubes, between the parchment and the dutch oven, not directly touching the bread.
19. Place lid on dutch oven, and place back into the center of the preheated oven. 
20. Let bake 25 minutes with the lid on.
21. Remove lid, and let finish baking until a deep, golden brown – about 20-25 minutes more. 
22. Remove from oven, and remove bread to cool on a sire rack
23. When at least partially cooled, slice and enjoy.