Ensure you have a 5 to 6-quart Dutch oven with a tight-fitting lid that can withstand temperatures up to 450°F.

Dissolve the yeast and sugar in warm water (110 to 115°F) and let it sit for about 10 minutes until it becomes foamy. If it doesn’t foam, start over with a new batch.

In a large bowl, whisk together the bread flour and salt. Pour in the yeast mixture and honey, mixing until there are no dry flour pockets left. Be careful not to over-mix. Add the cranberries, walnuts, and orange zest, stirring just until combined. The dough will be sticky and wet, which is normal. Cover the bowl tightly with plastic wrap, without touching the dough, and let it rest at room temperature on your countertop for 18 hours.

After 18 hours, the dough will still be sticky and wet. Do not punch down the dough.

Transfer the dough to a floured surface, turning it to coat with flour. Sprinkle additional flour as needed, and flour your hands as well. Gently fold the edges of the dough toward the center to form a ball, being careful to keep the air bubbles intact. Then, with the smooth side facing up, gently press the sides to reshape if necessary. Place the dough on a lightly floured sheet of parchment paper, smooth side up.

Cover the dough with plastic wrap and let it rest on the counter for 30 minutes.

Meanwhile, place the Dutch oven, including the lid, inside your oven and preheat to 450°F for 30 minutes.

Score the dough with an X or any pattern you like.

Carefully remove the hot Dutch oven from the oven, and immediately transfer the dough, along with the parchment paper, into the pot. Secure the lid tightly and bake at 450°F for 30 minutes. Do not open the lid during this time to retain the steam. After 30 minutes, remove the lid and bake for an additional 8 to 10 minutes until the crust turns golden brown.

Remove the pot from the oven, lift the bread out using the parchment paper, and let it cool completely before slicing. Enjoy!