Instruction manual
Page 24
Cranberry Pecan Boule
This delicious boule is studded with toasted pecans and tart cranberries,
and has the wholesome goodness of whole wheat.
Poolish Volume Grams Ounces
Unbleached bread our 3/4 cup 118 g 4.4 oz
Instant yeast 1/4 tsp
Water, 70-78F 1/2 cup 118 g 4.4 oz
Mix and Ferment the Poolish. Set the Proofer to 74F/23C and put the
water tray in the middle of the warming plate with ¼ cup/60 ml of water in
it. Place the rack on top of the tray. Mix all the ingredients for the poolish
in a large mixing bowl. The mixture will resemble a thick batter. Place
the bowl in the Proofer for 4 hours, until it inates into a bubbly, soft, and
sweet-smelling sponge.
Main Dough Volume Grams Ounces
Poolish, all from above
Water, warm room temp (75-85F) 1 cup 236 g 8.3 oz
Instant yeast 1 tsp 3.2 g 0.11 oz
Unbleached bread our 2 1/4 cups 284 g 10.0 oz
Stone ground wheat our 3/4 cup 102 g 3.6 oz
Salt 2 tsp 11.4 g 0.20 oz
Dried cranberries 1/2 cup 72 g 2.5 oz
Pecans, toasted and coarsely
chopped
1/2 cup 57 g 2.0 oz
Equipment: Brød & Taylor Proofer, colander or banneton, pizza stone.
Mix and Knead the Dough. Set the Proofer temperature to 80F/27C
degrees and check to see that there is still water in the tray. Add the
water to the poolish and stir it around to loosen it up. Then add the
yeast, ours, and salt, and stir until a rough dough forms. Lightly dust a
kneading surface with our and turn the dough out. Knead by hand until
a smooth and elastic dough forms, about 10 minutes, or 7-8 minutes
using a stand mixer with a dough hook attachment on speed 4. Add
the cranberries and pecans and work them into the dough until they are
evenly distributed.