No-Knead Rosemary Cranberry Bread

Makes 1 large boule

3¼ cups (425g) bread flour (or all-purpose, but bread flour gives better structure)
1½ tsp fine sea salt
½ tsp instant yeast (or active dry yeast — both work)
1½ cups (360ml) warm water (around 32-38°C / 90-100°F — just warm to the touch)
1 tbsp honey (optional, adds subtle sweetness and deeper crust color)
1 tbsp fresh rosemary, finely chopped (or 1½ tsp dried)
Zest of 1 orange (optional, but beautiful with cranberry)
¾ cup (100g) dried cranberries
Extra flour and cornmeal, for shaping and dusting

1. Mix the Dough (5 Minutes, Night Before)

In a large mixing bowl, whisk together the flour, salt, instant yeast, chopped rosemary, and orange zest (if using).
Stir in the dried cranberries, making sure they’re evenly distributed and not clumped together.
Add the warm water and honey. Stir with a wooden spoon or spatula until a rough, shaggy, sticky dough forms. No dry flour should remain. It will look scraggly and wet — that’s exactly right.
If using active dry yeast: Dissolve the yeast in the warm water with the honey first. Let it foam for 5-10 minutes before adding to the flour.

2. Long, Slow Rise (12-18 Hours)

Cover the bowl tightly with plastic wrap or a lid. Let it sit at room temperature (ideally 20-22°C / 68-72°F) for 12 to 18 hours.
The dough is ready when the surface is dotted with bubbles, it has doubled in size, and it smells slightly tangy and yeasty.

3. Shape the Loaf

Generously flour your work surface. Scrape the dough out with a spatula — it will be very sticky and slack.
With floured hands, gently fold the edges of the dough into the center, working around the circle to create a rough ball. Flip it seam-side down.
Cup your hands around the dough and gently pull it toward you in a circular motion to create surface tension. Don’t deflate it aggressively — you want to preserve those air bubbles.
Let the shaped dough rest, seam-side down, for 30 minutes while you preheat the oven.

4. Preheat the Dutch Oven

Place a large Dutch oven (5.5-6 quart) with its lid into the oven. Preheat to 230°C (450°F) for a full 45 minutes. The pot must be blazing hot to create the steam that gives the crust its crackle.

5. Score and Bake

Place the dough on a piece of parchment paper. Dust the top lightly with flour and use a sharp knife, razor blade, or lame to score a cross, an “X,” or a few decorative slashes on top — about 1 cm deep. This controls expansion.
Carefully lift the dough by the parchment corners and lower it into the screaming hot Dutch oven. Cover with the lid.
Bake covered: 30 minutes.
Bake uncovered: Remove the lid and bake for another 12-18 minutes, until the crust is deeply caramelized, burnished brown, and the cranberries peeking through are slightly charred at the edges.
Internal temperature should read 93-96°C (200-205°F) . The loaf should sound hollow when tapped on the bottom.

6. Cool

Lift the bread out and transfer to a wire rack. Cool for at least 1 hour before slicing. The steam trapped inside is still cooking the crumb. Cutting early will leave it gummy.

Pairing	Notes
Cream cheese or whipped ricotta	Spread thickly, drizzle with honey
Leftover turkey or ham	Perfect post-holiday sandwich bread
Brie or sharp cheddar	Melts into the warm nooks of cranberry
Toasted with butter	A breakfast that tastes like the holidays
Alongside a cheese board	Beautiful and festive

Walnut Rosemary Cranberry: Add ½ cup toasted chopped walnuts with the cranberries.
Sundried Tomato & Olive: Swap cranberries for chopped sundried tomatoes and kalamata olives, rosemary stays. Add a handful of grated Parmesan to the dough.
Honey Oat Crust: Before baking, brush the top with water, sprinkle with rolled oats and a drizzle of honey.
Cinnamon Orange: Swap rosemary for 1 tsp cinnamon and add extra orange zest.

Wrapped tightly, this bread stays fresh at room temperature for 3 days. The crust softens slightly, but toasts beautifully.
Freeze whole or sliced for up to 3 months. Reheat from frozen at 175°C (350°F) for 10 minutes to recrisp.