Mix Dry Ingredients: In a large bowl, whisk together the bread flour, all-purpose flour, salt, and instant yeast.

Incorporate Water: Add cool water to the dry mixture and stir until a sticky, shaggy dough forms.

Add Fruits and Nuts: Using clean hands, fold in the chopped walnuts, pecans, golden raisins, and dried cranberries until evenly distributed.

Overnight Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 18 to 20 hours.

Shape the Dough: After rising, the dough will be bubbly and puffed. Lightly flour a surface, transfer the dough, and shape it into a round loaf. Place the dough on a 12×16-inch piece of parchment paper.

Second Rise: Place the parchment with the dough into a Dutch oven and let it rise in a warm spot for 2 hours.

Preheat Oven: Preheat your oven to 450°F (230°C) for at least 30 minutes with a baking stone or heavy baking sheet inside.

Score and Bake: Make three shallow slashes across the top of the loaf. Bake in the preheated oven with the lid on for 50 minutes, then remove the lid and bake for another 10 minutes until golden brown and the internal temperature reaches 205°F (96°C).

Cool: Let the bread cool on a wire rack for at least 30 minutes before slicing.