Pain au Levain with Cranberries and Pecans

This is one of the loaves we mixed, fermented, shaped and partially proofed on Wednesday. It finished proofing in the refrigerator overnight and was baked Thursday morning.

Baking in a preheated Dutch oven traps in all the steam, giving the loaf a beautiful, crispy crust. The formula is straight from Daniel Leader's book, Bread Alone, though we substituted dried cranberries for dried cherries.