1. Open the freshness seal, pour the baking mixture into a bowl, add 430 ml of lukewarm water as well as 50 g pistachios and 70 g cranberries (see water line in the can) and knead the dough by hand, with the food processor or with the Thermomix for about 3 minutes.
2. Cover the dough in the bowl at room temperature (approx. 24 ° C) for approx. 45 - 60 minutes.
3. Flour the work surface and, if available, a proofing basket with flour.
4. Place the dough on the floured work surface and fold in from the edges to the center using a dough card. 
Shape into a round shape and place in the proofing basket with the end facing down or on a baking sheet lined with baking paper.
5. Flour the dough and leave it covered for approx. 60 minutes in a warm place (approx. 24 ° C) to mature.
6. Preheat the oven to 40 ° C (top / bottom heat) 230 minutes before the end of the resting time.
7. Turn the dough out onto a baking sheet lined with baking paper or onto a baking stone.
8. Cut the top of the dough with a sharp knife or blade.
Important: the cuts must be deep enough so that the steam can escape easily.
Here you can let your creativity run free and create patterns!
9. Bake at 230 ° C for 10 minutes, then reduce to 190 ° C and finish baking for another 20 minutes.
10. Remove from the baking sheet & allow to cool completely on a rack and serve.