Mix together ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 3-4 hours at 78-80°F until doubled, bubbly & peaked.

To a large bowl, mix together ripe levain with water, granulated sugar, orange zest and freshly squeezed orange juice. Whisk together. Then add bread flour and salt. Mix together using a dough whisk or spoon until a wet and sticky dough forms and the ingredients are fully combined. Cover and let rest for 30 minutes.

After the dough has rested, perform a series of 'stretch and folds' over the next 1 ½ hours. Wet your hand and stretch the dough up and over itself, turning the bowl a quarter turn each time. Repeat for a total of 4 stretches, resting 30 minutes in between.

Cover the dough and let rise for 2-2.5 more hours until puffed up and jiggles when shaken.

Pulse fresh cranberries in a blender until finely chopped. Set aside.

Dump the dough onto the countertop and shape it into a 12 by 12 square. Spread about ¾ of the fresh cranberries on top, fold the dough, and roll it up into a cylinder. Place in a banneton basket.

Cover the dough with plastic wrap and store in the refrigerator overnight for about 18-24 hours.

Preheat a Dutch oven to 500ºF for 30 minutes.

Remove the dough from the refrigerator, score the top, and place it in the Dutch oven. Lower the temperature to 450ºF and bake for 25 minutes. After 20 minutes, remove the lid and lower the temperature to 400ºF, baking for an additional 20 minutes until fully baked.

Let the loaf cool completely before enjoying.