In a large bowl, mix the flours and water until just combined (autolyse). Cover and let rest for 30 minutes.

Add the sourdough starter and salt. Mix thoroughly until the dough comes together.

Perform 4 sets of stretch and folds every 30 minutes. After the third set, gently fold in the cranberries, goat cheese, and nuts until evenly distributed.

Allow the dough to bulk ferment at room temperature until it has increased in volume by about 50-75% (4-6 hours, depending on temperature).

Gently turn the dough out onto a lightly floured surface. Preshape into a round and let rest for 20 minutes.

Final shape the dough into a tight boule or batard and place it seam-side up in a floured banneton basket.

Cover the banneton and cold proof in the refrigerator for 12-18 hours.

Preheat your oven to 500°F (260°C) with a Dutch oven inside for 1 hour.

Carefully invert the dough onto a piece of parchment paper, score the top with a sharp razor, and transfer it to the hot Dutch oven.

Bake covered for 20 minutes. Reduce the temperature to 450°F (230°C), remove the lid, and bake for another 25-30 minutes, or until the crust is deeply golden brown.

Remove the loaf from the Dutch oven and cool completely on a wire rack for at least 1 hour before slicing to allow the crumb to set.