Scoop the sourdough into a lightly greased bowl, cover it with a damp tea towel or cling film (plastic wrap) and let the dough rest in a warm place for 30 minutes.

For the next 3 hours, every 30 minutes perform a set of folds (coil folds or stretch and folds) – you will do 6 sets altogether (see video on how to coil fold below).

​Before you start the third set of folds, scatter the walnuts and cranberries on top and stretch and fold the dough into the middle from all four corners. Then turn it over and repeat the fold, until the fruit and nuts are well distributed.

After 6 sets of folds, leave the dough to bulk rise for another 1-2 hours. The fermentation time will depend on the temperature of your kitchen, the amount of gluten in your flour and the strength of your yeast colonies, but 2 hours will generally be sufficient.

Generously dust a banneton basket (or a large mixing bowl lined with a clean tea towel) with flour. Using a bench scraper, scoop the dough out onto a work surface and shape it into a tight loaf of bread.

Place the shaped dough smooth side down into the prepared basket, dust the top with more flour and then place it into a plastic bag. Leave the dough in the fridge for its second rise overnight (but don’t let the dough proof for longer than 36 hours).

The next morning or once you’re ready to bake, set the oven temperature to 230 C Fan. Place the Dutch oven into the oven whilst it is preheating.

Take the sourdough out of the fridge and invert it onto a large piece of parchment paper. Dust the top of the dough with a little bit of flour.

Using a dough scorer or a thin blade, score the top of the loaf.

Lift the dough into the pre-heated Dutch oven by the sides of the parchment paper, cover it with a lid and place it in the oven for 25 minutes.

After 25 minutes, take the lid off and continue cooking for a further 25 minutes.

Once baked, lift the bread out onto a cooling rack, and slide the parchment paper from the base. Leave it to cool down to room temperature before slicing!