Dissolve the active dry yeast and granulated sugar in warm water. Let it sit for 10 minutes until it foams.

In a large bowl, whisk together the bread flour and Kosher salt. Add the yeast mixture and honey, mixing until no flour pockets remain. Stir in the dried cranberries, chopped walnuts, and orange zest until just combined.

Cover the bowl tightly with plastic wrap and let it rest at room temperature for 18 hours.

Transfer the dough onto a well-floured surface and gently fold the edges toward the center to form a ball.

Cover the dough with plastic wrap and let it rest for 30 minutes.

Preheat a 5 to 6 quart oven-proof Dutch oven to 450 degrees F for 30 minutes.

Score an X or your preferred pattern on top of the dough.

Transfer the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.

Remove the lid and bake for an additional 8 to 10 minutes until the crust is golden brown.

Remove the bread from the oven and let it cool completely on a wire rack.