Cooking with Crosby Roamann: Sourdough boule with Cranberries and Walnuts

To change things up this week Juliana suggested we add dried cranberries and walnuts to our weekly sourdough. We added a half cup of dried cranberries and a half-cup of chopped walnuts  and folded them into the dough as we performed our first three stretchings of the dough. We then let it rest overnight to rise. In the morning, we transferred the risen dough to a clean bowl, chilled it for an hour in the fridge (while the over heated up) and then baked it using our standard recipe from FeastAtHome.com for 15 minutes at 500F covered, and another 15 minutes at 450F uncovered. I found that I preferred this bread slightly toasted and slathered with butter, but then again, I always do!