Instruction manual

Page 25
Ferment the Dough. Put the dough into a lightly oiled bowl and place
back in the Proofer at 80F/27C. Let the dough rise for 60-90 minutes or
until it has doubled in volume. The dough is somewhat heavy due to the
addition of cranberries and nuts so it does take a little while to rise fully.
Shape and Proof the Boule. Turn the dough out onto a lightly oured
counter and shape the dough into a tight round ball. Place the dough ball
seam side up into a well oured dough rising basket or a bowl/colander
lined with a heavily oured linen cloth. Dust the exposed surface of the
loaf lightly with our and place back into the Proofer. Let the dough rise
for 1 hour, or until it has almost doubled in bulk. A gentle depression
made with a oured nger should spring back slowly.
Preheat the Oven. Prepare the oven an hour before baking. Place a
baking stone on the middle rack and a cast-iron skillet at the bottom of
the oven. Preheat the oven to 500F/260C degrees.
Score and Bake the Boule. Turn the dough out onto a baking peel or
inverted baking sheet lined with parchment. Using a very sharp knife
or baker’s lame, score the top of the loaf and quickly place onto the hot
baking stone. Being careful to keep your face away from the oven and
using oven mitts to protect your hands, add ½ cup/120 ml of water to the
cast-iron skillet and quickly close the door. Bake for 5 minutes, then lower
the temperature to 450F/232C and continue to bake for 25-30 minutes or
until the loaf is a deep brown color and sounds hollow when tapped on
the bottom. The internal temperature should be about 205F/96C. Allow
the loaf to cool completely before slicing.
Overall Bread Formula Grams Ounces
Baker's
Percentage
Unbleached bread our 402 14.2 79.8%
Stone ground wheat our 102 3.6 20.2%
Water 354 12.5 70.2%
Instant yeast 4.0 0.14 0.8%
Salt 11.4 0.40 2.3%
Recipe courtesy of Melissa Langenback, thebakersguide.com