Brod & Taylor FP-101 Manual De Instrucciones página 68

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.
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 will take a little while to rise fully.
Shape and Proof the Boule. Turn the dough out onto a lightly floured
counter and shape the dough into a tight round ball. Place the dough ball
seam side up into a well floured dough rising basket or a bowl/colander
lined with a heavily floured linen cloth. Dust the exposed surface of the
loaf lightly with flour 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 floured finger should spring back slowly.
Preheat 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 1/2 C (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 before slicing.
Overall Bread Formula
Unbleached bread flour
Stone ground wheat flour
Water
Instant yeast
Salt
Recipe courtesy of Melissa Langenback, thebakersguide.com
Page 68
All manuals and user guides at all-guides.com
Grams
402
102
354
4.0
11.4
Baker's
Ounces
Percentage
14.2 79.8%
3.6 20.2%
12.5 70.2%
0.14 0.8%
0.40 2.3%