Mix all the ingredients for leaven and set aside for about 6 hours.
In another bowl bread flour, multigrain flour and water and mix well and 6 hours.
When leaven is ready mix with autolyzed flour mix with pumpkin puree, water, salt to form as shaggy dough. Set aside for 1 hour.
While dough is resting in a bowl add cranberries, orange juice, cinnamon, nutmeg and ground ginger. To this add orange zest and mix well and set aside for 30 minutes.
After adding salt and set aside for another 30 minutes and fold the dough at 2 one-hour interval and then laminate the dough for another 1 hour and coil fold the dough 1-hour interval for next two hours and then shape the dough.
Before shaping the dough incorporate only Cranberries into the dough ( no juices)
Once you shaped the dough transfer to banneton and set aside refrigerator for cold ferment for 12 hours.
Next morning pre-heat oven to 475 F Score the dough and transfer the dough into cold Dutch oven.
Bake it in a pre-heated oven for 475 F for 20 min. Then reduce the temp to 450F for another 20 minutes Then remove the lid and bake for another 10-15 minutes