Mix the dough. Stir the flour, salt, and yeast together in a large bowl, then pour in the warm water and stir with a wooden spoon until no dry flour remains and a shaggy dough forms. Mixing takes about 5 minutes.
Fold in the mix-ins. Add the dried cranberries and toasted pecans and stir just until they are scattered through the dough.
Rise overnight. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 hours, until doubled and bubbly on top.
Shape and rest. Turn the dough onto a floured surface, fold it over on itself a few times, and shape it into a round. Shaping takes about 10 minutes. Set the round seam-side down on parchment, cover it loosely, and let it rest for 30 minutes.
Heat the pot. While the dough rests, put a Dutch oven with its lid into the oven and heat the oven to 450°F.
Bake covered. Lift the dough into the hot Dutch oven on its parchment, put the lid on, and bake for 30 minutes.
Bake uncovered and cool. Remove the lid and bake for 15 minutes more, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. Lift the loaf out and let it cool on a rack for at least 1 hour before slicing.
