- In a stand mixer fitted with dough hook attachment, combine flour, salt, yeast sugar, and butter. Start mixing on low speed and slowly add water. Stop mixer after 5 minutes and scrap sides and bottom of bowl with dough scraper to loosen all dry ingredients. Start mixer again and increase speed to medium, mixing for 2 more minutes. Slowly add cocoa, chocolate chips, and cranberries. Mix for 2 more minutes, then stop and check temperature of dough. If dough is between 72 and 80 degrees Fahrenheit, transfer to a bowl that has been lightly dusted with flour. Dough should feel stiff and very firm, but moist. Cover bowl with plastic wrap and let rise in a location that maintains a temperature of 75 degree. Let dough rise for 1½ hours.
- Gently fold dough and shape into boule. Transfer to a sheet tray lined with parchment. Cover with plastic wrap and let dough rise again, away from drafts, for 1 hour. Lightly dust top of dough with flour and score with a razor blade down the middle of the dough. Place in preheated 400-degree oven for 25 minutes. Remove from oven and cool on a bakers rack.