Combine the cranberries, raisins and orange juice in a small bowl. Cover and microwave until steaming, about 1 minute. Set aside until softened, about 15 minutes. Drain the cranberries reserving the orange juice. Add enough room temperature water to the soaking liquid to measure 1 ½ cups.
In a large bowl whisk together the flour and salt. Add the yeast, orange zest, cranberries, raisins and nuts. Stir to combine. Add the water and stir with a firm spatula or wooden spoon until all flour is incorporated.
Cover the bowl with plastic wrap and leave at room temperature (about 70°F) for at least 12 or up to 20 hours. The dough is ready when it’s well risen and the surface is a little bubbly.
Cut a piece of parchment paper to a 12 by 12 square. Lay the parchment on a countertop and lightly coat with vegetable cooking spray.
Turn the dough out onto a well floured, clean work surface. Sprinkle the top of the dough with more flour. Stretch the dough skyward and fold it over a few times. Don’t overwork the dough.
Gently shape the dough into a ball by pulling the edges toward the middle. Transfer the dough, seam side down, to the middle of the prepared parchment. Lightly coat the surface of the dough with vegetable cooking spray.
Lift the dough using the four corners of the parchment and lower it into a large Dutch oven. Cover lightly with plastic wrap and let rise in a warm location until the dough has doubled in size, about 2 hours. Test by gently pressing a finger or knuckle into the dough. If a slight indentation remains, it’s ready.
Adjust the oven rack to the middle position. Remove the plastic wrap and discard. Lightly dust the top of the dough with flour. Cut a 6-inch long, ½-inch deep slit along the top of the dough. Place the lid on the Dutch oven and put in the cold oven.
Heat the oven to 450°F and bake the bread for 30 minutes. Start the timer as soon as you put the dough in the cold oven.
Remove the lid and continue baking for 25 to 35 minutes longer or until the bread is deep golden brown and the internal temperature registers 205° to 210°F on an instant-read thermometer. Tent with foil if needed to prevent over-browning.
Remove from the pot and transfer to a wire rack. Cool completely before slicing.