Preheat oven to 450
Place an empty broiler tray (no glasfor holding water on the rack below where your bread will bake. (I use a cookie sheet.)
In a large mixing bowl place 3 cups warm water, sprinkle yeast evenly on the water and mix in with a wooden spoon. Let set a couple minutes to allow yeast to activate.
Add in cranberries and orange zest, and salt.
Mix in flour. Mix well just until ingredients are combined.
Cover with dish towel or press and seal and let set in a warm spot in your kitchen until doubled in size and bubbly on top and starts to fall (this timing will vary with the temperature of your kitchen) place in the refrigerator for an hour or until you are ready to bake. (This makes it less sticky to work with.)
Prepare a cookie sheet by brushing with refined coconut oil. Pull dough from the refrigerator, run your hands under warm water and pull half of the dough into your hands. Shape dough into a circle by gently stretching the dough around to the bottom on all four sides.
Place on cookie sheet and repeat with the other half of the dough.
Sprinkle a tsp of flour on the top of each loaf and with a serrated knife make 3 diagonal scores on the top of the bread.
Let rise for up to 30 min.
Put your loaves in the oven and then pour 1 cup hot water in broiler tray then close oven door quickly to trap the steam.
Bake for about 30 min. Or until medium brown on top and hard to the touch.
* Both loaves do not have to be baked at once and dough can stored for up to 2 weeks in the refrigerator. This can also be baked in a loaf pan, used for pizza crust, or baked with a variety of add-ins.
Having the right knife to cut this bread, makes life easy!
I use bread bags for easy storage.
For step by step pictures see Crusty Artisan Bread