Cranberry-Walnut Bread

In the bowl of a stand mixer, whisk together bread flour, salt, and yeast by hand; stir in cranberries and walnuts. Add 2 cups (480 grams) warm water and honey; using the paddle attachment, beat at low speed until a sticky dough forms, about 30 seconds.

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to2 hours. Refrigerate for at least 2 hours or up to overnight.

Line a large baking sheet with parchment paper; dust parchment with semolina flour.

Heavily dust a work surface with bread flour; turn out dough. Using floured hands, lightly press dough into a 15×10-inch rectangle. Starting with one short side, roll up dough into a log, pressing edges to seal. Place log, seam side down, on prepared pan. Sprinkle top of dough with semolina flour. Loosely cover dough with a greased sheet of plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 1 to 1½ hours.

Position oven racks in bottom and center of oven. Preheat oven to 500°F (260°C). Score top of dough as desired. Place on center oven rack. Carefully place 4 cups (960 grams) boiling water in a baking pan on bottom oven rack.

Immediately reduce oven temperature to 425°F (220°C). Bake for 20 minutes. Loosely cover with foil to prevent excess browning, and bake until an instant-read thermometer inserted in center of loaf registers 200°F (93°C), 20 to 25 minutes more. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.