Whisk flour, yeast, salt, cranberries, and pecans in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8-18 hours.
2
Lay 12 x 18 parchment paper inside a 10 inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured surface and knead 10-15 times. Shape dough into ball by pulling edges into middle. Transfer dough seam-side down, to parchment lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3
About 30 minutes before baking, adjust oven rack to next to lowest position, place a 6-8 qt heavy-bottomed Dutch oven with lid on rack and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make a 6 inch long 1/2 inch deep slit in top. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang from pot edge) Cover pot and place in oven. Reduce oven temp to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and thermometer registers 210 degrees, another 20-30 minutes. Remove bread from pot and allow to cool on wire rack until room temp, about 2 hours. Best served day it is made.
