Mix all except chips/cranberries and rest 30 mins.

Do stretch and fold.

On the second stretch and fold 30 mins later, add inclusions.

Do a 3rd and 4th stretch and fold.

Bulk ferment until almost doubled.

Pre-shape and rest 30 mins.

Shape and place into banneton.

I chilled in fridge 2 hours. (or you can fridge overnight)

Preheat oven 450. I use a steel in oven. (Or heat dutch oven) Keep a silver cookie sheet on bottom rack.

Place in oven, lower to 425 immediately and bake 30 min covered.

Uncover, lower to 400 and bake 15-17 more -I pulled out at 190 degrees.

I also placed a small cooling rack below the bread for the last 5 mins to prevent a dark bottom.