Cranberry and hazelnut sourdough bread

I came back to my first (book) love and restarted to bake breads from Hamelman's book. The problem was that I almost finished the sourdough bread recipes and the yeast ones were not really inspired me. With some practice and clear experience of Hamelman recipes I have taken my courage to change his raising ingredient from yeast to sourdough. In this way I have far more recipes to test... but with my own touch. This is a recipe started from his book but continued in my style. The resulting bread was beyond my expectations. In the good sense of course.

Ingredients:

Preferment:

• 250g white bread flour
• 163ml water (room temperature)
• 5g salt
• 30g sourdough

Final dough:

• 500g whole wheat
• 250g bread flour (high protein level)
• 568ml water 
• 15g salt
• 30g honey
• 160g roasted hazelnuts
• 160g dried cranberries

Directions: (this was my schedule)

1. Saturday 10:30pm: combine ingredients for the preferment (Temp 20ºC)
2. Sunday 10am: mix all ingredients
3. Sunday 10:15am: start bulk fermentation (Temp 21ºC)
4. Sunday 13:45: divide and shape
5. Sunday 14:00: start final fermentation
6. Sunday 15:30: refrigerate the dough ( I had to leave, so I couldn't be home in time to bake it) 
7. Sunday 20:00:  take out the dough from the fridge and let it at room temperature.
8. Sunday 21:00: turn on the oven to preheat at 260ºC
9. Sunday 21:45: bake the bread at 260ºC for 15 minutes.
10. Sunday 22:00: reduce heat to 220ºC.
11. Sunday 22:30: bread is baked, let it cool.

Recipe adapted from Bread: A Baker's Book of Techniques and Recipes - Jeffrey Hamelman, page 119-121.