• In a large bowl, whisk together flour, salt, cinnamon, nutmeg, and orange zest.
• Stir in active sourdough starter, water, and maple syrup until a shaggy dough forms.
• Cover and rest 30 minutes
• Perform your first stretch and fold.
• Add chopped fresh cranberries during this fold, gently pressing them into the dough.
• Complete 3 additional stretch-and-fold rounds every 30 minutes until dough becomes smoother and more elastic.
• Cover the bowl and let the dough bulk ferment at room temperature for 10–12 hours, or until doubled, airy, and jiggly.
• Turn the dough onto a lightly floured surface, shape into a tight round, and rest 10–15 minutes.
• Final shape into a smooth boule and place seam-side up in a floured banneton.
• Final Rise Options
• Room temperature: Rise 1–2 hours until puffy.
• Cold retard: Cover and refrigerate 8–12 hours for enhanced flavor and easier scoring.

Preheat & Prepare to Bake

• Place a Dutch oven in the oven and preheat to 450°F (232°C) for at least 30 minutes.
• Turn the dough onto parchment, score the top, and carefully lower into the hot Dutch oven.
• Bake 20 minutes with the lid on.
• Remove the lid and bake 15 minutes uncovered, until deeply golden.
• Transfer the boule to a rack and cool at least 1 hour before slicing.

Quick Cinnamon Butter (Optional Topping)

• In a small bowl, mix softened butter, cinnamon, maple syrup or honey, and a pinch of salt.
• Whip until creamy and smooth.
• Serve with warm slices of cranberry orange sourdough.