In the morning make your dough combine 2 tablespoons (15-20 grams) of unfed sourdough starter with 50g of water 30 g of bread flour, and 20 g of whole wheat flour. Mix until there are no dry bits of flour, cover loosely with plastic wrap and let sit out for 4-5 hours or until it doubles in volume.

Around 4 hours of Leaven making, Mix all the flours in 300 g of water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for one hour.

After autolyse with flour incorporate the leaven into the dough

Then after 30 minutes add salt. Mix well and cover the dough again and set aside

Then stretch and fold the dough every 1 hour for until 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.

About 1 hour remaining to laminate the dough, soak craisins in orange juice and set aside. When you are ready to use you need to strain the orange juice.

One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and fold them into a letter fold. To this incorporate, Orange Zest, Walnuts and Craisins.

If you are planning for 1 coil fold do that 2 hours of lamination. If you are doing 2 coil folds give 1 hour’s interval.

Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.

Work this into a round shape, and place seam side up in a proofing basket lined well with flour.

After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.

When you are ready to bake preheat oven to 475°F.

Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.

Turn the heat down to 450°F and cook for 25 minutes.

After 25 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 35 minutes, until the crust is deeply caramelized.