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Combine the bread flour, whole wheat flour, and water in a bowl until no dry spots remain. Let the dough rest for 30 minutes to hydrate and begin gluten development.
Add the sourdough starter and salt, then pinch and fold the dough until everything is fully incorporated.
Fold in the dried cranberries, nuts, or orange zest, distributing them evenly without tearing the dough.
Perform four rounds of stretch-and-folds, one every 30 minutes over the next 2 hours, to strengthen the dough and evenly mix the add-ins.
Cover the bowl and let the dough rise at room temperature for 4–6 hours, or until it doubles in size.
Gently shape the dough into a tight round loaf and place it seam-side up in a floured banneton.
Let the dough proof for 2–3 hours at room temperature or refrigerate overnight for deeper flavor.
Preheat a Dutch oven to 475°F (245°C) for 30 minutes.
Turn the dough out onto parchment paper, score the top, and place it carefully into the hot Dutch oven.
Bake covered for 20 minutes, then uncover and bake for an additional 20–25 minutes until the crust is deep golden.
Allow the loaf to cool completely before slicing to ensure a soft, even crumb.