Mix the dough (5 min): In a large bowl, stir together flour, salt, instant yeast, nuts, and cranberries. Dissolve honey in warm water; pour over dry ingredients. Mix with a spatula until a shaggy, sticky dough forms. It should look very wet—don’t add extra flour.

First rise (12–18 hrs): Tuck the dough into a rough ball with the spatula. Cover the bowl tightly (plastic wrap or damp towel) and rest at room temp until doubled with visible surface bubbles.

Shape (5 min): Turn dough onto a lightly floured surface. With floured hands, gently shape into a ball. Set on a large piece of parchment (high-heat safe). Score an “X” about ¼-inch deep. Place parchment and dough in a bowl to help it keep shape.

Second rise & preheat (30 min): Loosely cover and rest 30 minutes. Meanwhile, place your Dutch oven (with lid) in the oven and preheat to 475°F (246°C).

Bake covered (25 min): Carefully remove the hot pot. Lift dough by parchment and lower into the pot. Cover and bake 25 minutes.

Finish uncovered (8–10 min): Remove lid and bake until deep golden and crisp, 8–10 minutes more. The bottom should sound hollow when tapped; internal temp about 195°F (90°C).

Cool: Transfer to a rack and cool at least 20 minutes before slicing so the crumb sets and stays tender.