Combine water and yeast: In a large mixing bowl, pour 320g of water and add 4g of yeast. Stir to dissolve the yeast and let it sit for a minute.

Add flour: Gradually add 400g of all-purpose flour in two batches, mixing until a soft dough begins to form.

Incorporate salt: Add 5g of salt and mix well to combine.

Rest the dough: Cover the bowl with a cloth or lid and let the dough rest for 15 minutes.

First fold: After 15 minutes, use a spatula to fold the dough. Gently stretch the edges toward the center.

Second rest: Cover again and let it rest for another 15 minutes.

Second fold: Fold the dough a second time, then cover and rest for another 15 minutes.

Third fold: After 15 minutes, fold the dough again. The dough should now be elastic and stretchy, showing good gluten development.

Ferment: Cover the dough with a lid and let it ferment at room temperature until it doubles in size (about 45-60 minutes).

Add walnuts and cranberries: Once the dough has finished fermenting, mix in 80g of walnuts and 100g of dried cranberries. Incorporate them thoroughly into the dough.

Shape the dough: Lightly flour your work surface and transfer the dough. Shape it into a round ball by folding the sides toward the center.

Divide: Divide the dough into 3 equal portions and shape each portion into a round.

Final fermentation: Place each dough round onto parchment paper molds and cover with a cloth. Let them rise until they double in size (about 30 minutes).

Prepare for baking: Preheat your oven to 220°C (425°F). Before baking, lightly dust the top of the dough with flour.

Bake: Bake the dough in the oven for 25 minutes or until golden brown.

Cool: Once baked, transfer the bread to a cooling rack to cool completely before slicing.