Add ½ cup lukewarm water to a measuring up and stir in the yeast. Add granulated sugar, stir to combine, and allow the yeast to develop while you measure the flour.
In the mixing bowl of your choice (preferably of a stand mixer) that is placed on a scale and zeroed out, measure 20 ounces or approximately 4 cups of all-purpose flour. If you don't have a kitchen scale handy, measure out about 4 cups of flour. Keep another ½ cup handy to add too the dough if it seems to loose when you mix it.
Add the yeast mixture to the flour. Then, add another scant 1 cup of water.
Add salt, apple cider vinegar, and pure maple syrup to flour mixture. Using the paddle attachment on the stand mixer (or beaters on a hand mixer), mix on low-medium speed until the ingredients come together. Switch to the dough hook attachment and mix on low speed (I alternate between setting 2 and 4 on the KitchenAid mixer) for a few minutes before adding dried cranberries.
After adding cranberries, mix about 15 minutes, or until the dough is elastic enough to grab a piece and stretch without immediately breaking. Cover with a dish towel or plastic wrap and set aside. Allow the boule bread dough to double in size, about 4 hours.
On a lightly-floured surface, knead the dough to redistribute yeast and other ingredients. Cover with a dish towel and allow to rest for about 10 minutes.
Using a circular motion, shape the dough into a boule and score the top with a knife, making an x shape. Add a little olive oil to the bottom of the Dutch oven, to help prevent sticking. Place boule-shaped bread in the Dutch oven. Cover again and allow to rest for another hour, or overnight. Otherwise, preheat the oven to 450ºF while it rests for the final hour.
Rub the exterior of the dough with olive oil - or another neutral-flavored oil - and sprinkle with a little coarse sea salt.
Cover the Dutch oven and bake for 30 minutes. Remove lid and bake for another 10-15 minutes, or until the edges have a deep golden color and the bread sounds hollow when you carefully tap on it.
Allow to cool until safe to handle and transfer to cooling rack to cool completely. Enjoy and store in an air-tight container. Use within 5 days or freeze for longer storage.