1. Mix & Autolyse

• In a large bowl, mix the starter, warm water, and sugar until dissolved.

• Add the flours and mix until no dry bits remain.

• Cover and rest for 45 minutes.

2. Add Salt, Butter, and Zest

• Add salt, softened butter, and orange zest.

• Knead (by hand or mixer) for about 5–8 minutes, until the dough is smooth and elastic.

3. Incorporate Cranberries

• Gently fold in the drained cranberries until evenly distributed.

4. Bulk Fermentation

• Place the dough in a lightly oiled bowl, cover, and ferment at 75–78°F (24–26°C) for 4–6 hours, performing 3 stretch-and-folds during the first 2 hours (every 30–45 minutes).

• The dough should rise by 60–70%, bubbly but not collapsed.

5. Shape & Second Rise

• Turn dough onto a lightly floured surface.

• Shape into a tight loaf and place into a greased sandwich loaf pan (8½x4½-inch).

• Cover loosely and proof for 2–4 hours, or until dough rises about 1 inch above the pan rim.

6. Bake

• Preheat oven to 375°F (190°C).

• Brush the top with egg wash or water for shine.

• Bake for 35–40 minutes, until golden brown and internal temp reaches 195°F (90°C).

• (Optional: brush with orange-honey glaze while warm.)

7. Cool & Slice

• Let cool completely (at least 1 hour) before slicing — this helps the crumb set and prevents gumminess.