In a large mixing bowl, mix together flour, yeast, salt and dried cranberries with a wooden spoon.
Pour in water and continue mixing to incorporate, scraping sides of the bowl with a rubber scraper. The dough will look weird, shaggy and dry, then it will be sticky. Don’t fret, its okay, that’s the way it should look.
Cover the bowl with plastic wrap and let rise 2 hours at room temperature, then refrigerate overnight or longer (I actually got busy and let mine ferment 3 days, its fine!)