Using a small bowl, add warm water and yeast; stir until well combined. (Note: The water should be warm to the touch, but not hot.) Let mixture sit for 5 minutes.

Using a large mixing bowl, add flour and salt; stir until well combined.

Cover bowl and let dough rise until it approximately doubles in size (~1½-2 hours).

Transfer dough to a floured work surface. Pat dough out into a flat disc. Fold dough into thirds, similar to how you might fold a letter. Rotate dough 90° and repeat process.

Transfer dough back into bowl, cover and let rise until approximately doubled in size (~1-1½ more hours).

Transfer dough back to a floured work surface. Gently press air out of dough. Place chopped walnuts and dried cranberries on top of dough and fold dough several times until walnuts and cranberries are incorporated into the dough.

Generously sprinkle cornmeal onto a piece of parchment paper. Shape the dough into a ball and place onto parchment paper. Place dough (on parchment paper) back into mixing bowl.

Cover bowl and let dough rest for 30-40 minutes.

Meanwhile, preheat oven to 450°F. Place a covered enameled Dutch oven into the oven as it preheats.

Remove Dutch oven from oven. (Tip: Be careful – that Dutch oven will be hot!)

Uncover dough. Using a sharp knife, score dough lightly. (Note: I like to make 4 cuts in a square on top of the dough. Each cut is ~½” deep into the dough.)

Lift parchment paper with dough on it out of mixing bowl and carefully lower into the hot Dutch oven.

Cover Dutch oven and place in oven. Bake for 45 minutes.

Let bread cool before slicing.