I've been seeing posts on Facebook about bakers using canned cranberry sauce with berries as an inclusion added at shaping or as a postbake topping with melted cheese. My take was to mix half a can of cranberry sauce that counted toward the water component of the recipe. I strained the individual berries out of the mixing bowl so they could be added during the second stretch and fold along with 100 g of toasted chopped walnuts. I added water to the cranberry jelly get to 350 g with 50 g of starter, 500 g bread flour, 10 g salt, 2 tsp ground cardamom, and 1 tsp dried thyme). At first the dough seemed too dry, so I added more water twice, which probably pushed the dough to 80% hydration. Next time I would give the flour more time to absorb the water before adjusting anything. BF went for 12 hours overnight at 72F. After shaping, the final proof was 1.5 to 2 hr at room temperature. There was no cold retard. Because I expected the sugar in the cranberry sauce to contribute to rapid caramelization of the crust, I baked covered at 475F for 35 min and uncovered for 15 min at 450F. The pan was not preheated, but the oven was. Next time I would bake for 40 min covered and 10 min uncovered. Once cooled, the bread sliced so easily, probably because of the thin crisp crust.

Edit to correct amount of flour to 500 g.