Cranberry sourdough.

300gr bread flour (85%)
50gr wholemeal flour (15%)
273g water (78%)
70g levain (20%)
7g salt (2%)
60g of dry cranberries

08:00 refresh levain (1:2:2)
Dough:
08:00 - mix water and flour.
08:00 - 13:00 - autolyse 5 hours.
13:00 - add levain (5 hours active on its peak, 1:2:2), mix, rest 30 min.
13:30 - add salt, mix,
- add berries, rest 30 min.
14:00 lamination, rest 45 min,
14:45, 15:30, 16:15 - 3 coil folds every 45 mins.
16:15 - 18:15 - Leave untouched for 2 hours.

Total bulk is 6 hours - 13:00 - 18:00 (time starts from adding levain)
18:15 - Preshaping, rest 15 min,
18:30 - shaping, proofing room temperature for 30 min.
19:00 put in refrigerator for 16 hours.
19:00 - 11:00 - refrigerator

10:00 turn on the Oven - 260°C,
11:00 - bake 260°C with closed lid 20 min,
11:20 - open lid 230°C for 10 min,
11:30 - 220°C for 10 min.
11:40 - finish!