Instruction manual
Page 20
Golden Three-Wheat Boule
This bread has a beautiful golden crumb, a sweet, complex aroma and a
rustic crust. Bread our from hard red winter wheat forms the backbone
of the bread, while durum wheat and whole grain “white” wheat contribute
wonderful avor. We use King Arthur
®
whole grain our made from
white wheat, which has a sweeter, less bitter bran layer than traditional
red wheat. The our is sifted to remove the larger bran akes, creating
a high-extraction our that won’t compromise the bread’s structure like
whole grain our can. The bran is then used to coat the outside of the
boule, creating a textured, rustic crust. This bread is equally at home
with olive oil or butter and pairs wonderfully with soups or roasts. It’s also
great with Manchego cheese or for making Panini.
Plan Ahead: The poolish needs to ferment for 12 hours (overnight)
before mixing the dough.
Poolish Volume Grams Ounces
Unbleached our with about 12% protein,
such as King Arthur All-Purpose or Gold
Medal Beer for Bread
5/8 cup,
spooned
79 g 2.8 oz
Semolina (coarse durum) our
1/4 cup,
spooned
39 g 1.4 oz
Instant yeast 1/16 tsp
Water, ice cold 1/2 cup 118 g 4.2 oz
Equipment: Fine strainer or sifter, Brød & Taylor Proofer. A mixer with a
bread hook is convenient for kneading, and a Dutch oven works well to
create a steam chamber for the bread as it bakes.
Mix and Ferment the Poolish. Before weighing or measuring the water,
add ice cubes and allow to chill. (Ice water helps produce a predictable,
consistent fermentation, and also allows the pre-ferment to spend a
controlled amount of time moving through cooler temperatures to promote
enzyme activity and avor development.) Set up the Proofer with the
water tray in the middle of the warming plate and ll the tray half full with
water. Put the rack in place and the lid on, then set the thermostat to
75F/24C and allow it to warm.
If you don’t have a 1/16 tsp measuring spoon, pour out 1/8 teaspoon of
instant yeast onto a clean surface or plate, forming a little mound. With a
table knife, divide the mound into two equal portions. Add one portion to
the poolish ours and reserve the other for the main dough.