Crusty No Knead Cranberry Walnut Bread

Adapted from Sally's Baking Addiction


3 cups + 2 Tablespoons all-purpose flour, plus more for hands

2 teaspoons kosher salt

1/2 teaspoon granulated yeast

3/4 cup chopped walnuts

3/4 cup Melissa's dried cranberries

1 Tablespoon honey

1 ½ cups warm water (about 95°F)

 

Stir the first 6 ingredients together in a large bowl. Stir in the warm water. The dough will be pretty sticky. Don't be tempted to add more flour, sticky is what you're going for. Gently shape into a ball as well as you can. Cover tightly with plastic wrap. Set on the counter at room temperature and allow to rise for 12-18 hours. I tend to keep my house on the cool side (62° during the day and 55° at night) so mine took the entire 18 hours. You'll know the dough is ready when it doubles in size and sticks to the side of the bowl. The top should be covered with air bubbles.

 

Turn the dough out onto a lightly floured work surface and, using lightly floured hands, shape into a ball. Transfer dough to a large piece of parchment paper.

 

Using a very sharp knife, gently score an “X” into the top. Cover dough lightly with plastic wrap and set aside while you preheat your oven.

 

Place your covered Dutch oven into your oven and preheat it to 475° F. When your oven comes up to temperature, set a timer for 30 minutes. After 30 minutes, remove the Dutch oven from the oven, remove the plastic from the top of your bread dough, and carefully place the dough inside by lifting it up with the parchment paper and sticking it all-- the parchment paper included-- inside the pot. Cover with the lid.

 

Bake for 25 minutes with the lid on. Carefully remove the lid and continue baking for 8-10 more minutes until the bread is golden brown. Remove pot from the oven, carefully remove the bread from the pot, and allow to cool on the counter for 30 minutes before serving.

 

Cover and store leftover bread at room temperature for 1 week.

 

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