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 on the counter at room temperature for 18 hours.

After 18 hours, transfer the dough onto a well-floured surface. Flour your hands and gently fold the edges toward the center to form a ball. Place the dough on a lightly floured sheet of parchment paper, smooth side up.

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

Preheat the oven and Dutch oven to 450 degrees F for 30 minutes.

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

Carefully remove the hot Dutch oven from the oven and transfer the dough into it. Cover with the lid and bake for 30 minutes.

After 30 minutes, remove the lid and bake for an additional 8 to 10 minutes until the crust is golden brown and crisp.

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