In a large container or bowl (weigh your vessel & write the weight down), combine the dough mixture by squeezing with your hands. Cover and let sit for 1 hour. In the meantime, stir the salt mixture in a small bowl and the soaker in a medium bowl. Let them sit until the hour is up.
Drain the liquid from the soaker mixer and add the pecans/cranberries to the dough. Add the entire salt mixture to the dough as well as the extra flour (use 60g to start, then add the extra 15 if necessary). Perform folds to incorporate the ingredients together, as well as squeezing the dough. Let rest for 1 hour.
Stretch & fold all four sides of the dough, then let rest for 1 hour. Stretch & fold all four sides 2 more times, resting the dough for 1 hour in between. Then let the dough finish off its bulk fermentation for another 3-5 hours (depending on dough environment temperature), or until puffy, almost double the original size, and there are many fermentation bubbles on the bottom of the dough. At this point, cover the dough and place in the fridge overnight (about 12 hours).
In the morning, remove the dough from the fridge and set on the counter for 2 hours. It should still be puffy and have some bubbles on the top.
Oil a 9-inch cake pan and set aside. With a small bowl of water nearby, spread a little water on a work surface. Divide the dough into 6 equal parts. Then shape each dough piece into a bun by flattening the dough out, folding opposite edges into the center until a ball forms, pinching the ends together, and rolling the seam against the work surface.
Place a bun in the center of the cake tin, then surround it with the other 5. Cover and let rise for 2 hours.
Preheat the oven to 400F. When the oven is ready, brush the tops of the buns with milk & bake them for 35-40 minutes, or until the internal temperature reaches 195F. The tops should be dark brown. Remove it as a whole from the tin immediately and place on a cooling rack. Let cool for at least 30 minutes. These are best devoured when warm!