In a large bowl, stir together the bread flour, salt, walnuts and cranberries; set aside

In a smaller bowl, stir together the water, sugar, and yeast and allow to bloom, approximately 5 minutes

Stir the water mixture into the flour mixture until a sticky dough forms

Cover with plastic wrap and allow to rise for about 2 hours in a warm place

Carefully tip the dough out onto a lightly floured piece of parchment paper, and shape into a circle

Allow to rise an additional 1 hour

During the second rise, preheat the oven to 450 F and place a large dutch oven with the lid on into the oven during the preheat time

Carefully remove the dutch oven from the preheated oven, remove the lid (using oven mitts) and lift the parchment with the dough into the pot, cover, and return to the oven

Cook for 45 minutes covered, then remove lid and cook an additional 5-10 minutes uncovered, or until the crust is golden brown

Allow to cool for 10 minutes in the pot before removing to a wire rack and cooling completely before slicing