Brod & Taylor FP-101 Manual De Instrucciones página 67

Cranberry Pecan Boule
This delicious boule is studded with toasted pecans and tart cranberries,
and has the wholesome goodness of whole wheat.
Poolish
Unbleached bread flour
Instant yeast
Water, 70-78F (21-25C)
Main Dough
Poolish, all from above
Water, warm room temp 75-84F (24-29C)
Instant yeast
Unbleached bread flour
Stone ground wheat flour
Salt
Dried cranberries
Pecans, toasted and coarsely chopped
Yield:
One boule
Timing: Poolish - 4 hours. Dough mixing, kneading, shaping and
fermenting - 90 min to 2 hours. Baking - 30 minutes. Total about 6.5
hours.
Equipment: Brød & Taylor Proofer, colander or banneton, pizza stone.
Mix and Ferment the Poolish. Set the Proofer to 73F / 23C and put the
water tray in the middle of the warming plate with ¼ C (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 inflates into a bubbly, soft, and
sweet-smelling sponge.
Mix and Knead the Dough. Increase 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, flours, and salt, and stir until a rough dough forms. Lightly dust a
kneading surface with flour and turn the dough out. Knead by hand until
a smooth and elastic dough forms, about 10 minutes, or 7-8 minutes
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Volume
¾ cup
¼ tsp
½ cup
Volume
2¼ cups
Grams Ounces
118 g 4.4 oz
118 g 4.4 oz
Grams
1 cup 236 g
1 tsp 3.2 g
284 g
¾ cup 102 g
2 tsp 11.4 g
½ cup 72 g
½ cup 57 g
Ounces
8.3 oz
0.11 oz
10.0 oz
3.6 oz
0.20 oz
2.5 oz
2.0 oz
Page 67