Cranberry Pecan Boule Recipe

Enjoy the wholesome goodness of stone-ground whole wheat in this delicious and easy to make boule. Cranberries add a balanced touch of tart and sweetness, while the toasted pecans impart a more rich flavor and aroma. Perfect for morning toast slathered with our Cultured Butter and jam.  A short preferment of the poolish also adds more flavor to this hearty loaf and extends shelf life.

Printable Recipe          recette imprimable

Yield: One boule.

Timing: Start this bread at least 7.5 hours before serving.

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Ingredients:

Only six ingredients and water are needed to make this beautiful boule.

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Levain (Starter):

  Volume Grams Ounces Baker’s %
Unbleached bread flour* ¾ C 118 4.0 100 %
Instant yeast ¼ tsp 0.8 0.025 .68 %
Water ( 70-78 °F / 21-25 °C ) ½ C 118 4.0 100 %

*Measure flour by dipping the cup into a container, then removing the excess with the flat side of a knife.

Main Dough:

  Volume Grams Ounces Baker’s %
Water 1 C 236 8.0 67.4 %
Unbleached bread flour* 2 ¼ C 300 11 86 %
Stone-ground wheat flour* ½ C 50 3.5 14 %
Salt, fine 2 tsp 11 0.4 3 %
Instant yeast 1 tsp 3.2 0.1 1 %
Dried cranberries ½ C 72 2.5 21 %
Toasted pecans, coarsely chopped ½ C 57 2.0 16 %

*Measure flour by dipping the cup into a container, then removing the excess with the flat side of a knife.

Equipment: Brød & Taylor Folding Proofer, banneton or colander, pizza stone.

Get ready. Set the Proofer to 73 °F / 23 °C and put the water tray in the middle of the warming plate. Pour ¼ C / 60 ml water into the tray and place the rack on top of the tray.

Mix and ferment the levain. Mix all of the ingredients for the levain 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.

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Mix leaven with main dough. Increase the Proofer temperature to 80 °F / 27 °C and check to see that there is still water in the water tray. Refill tray if necessary. Remove bowl with leaven from the Proofer, add the 1 C / 236 ml of warm water, and mix gently to loosen it up. Then add the yeast, flours, and salt until a rough dough forms.

By hand: Lightly dust a kneading surface with flour and turn the dough out. Knead until a smooth and elastic dough forms, about 10 minutes. Add as little flour as possible during kneading so that the bread doesn’t become dry or tough.

By stand mixer: using a dough hook, mix about 6 minutes on medium speed.

Add the cranberries and pecans and work them into the dough until they are evenly distributed.

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Rise the dough. Form the dough into a ball, transfer to a lightly oiled bowl, and place back in the Proofer at 80 °F / 27 °C. Let the dough rise for 60 minutes or until it has doubled in volume. The dough is somewhat heavy due to the addition of nuts and cranberries so it will take a little while to rise fully.

Preheat the oven. An hour before baking, place a baking stone on the middle rack and a small cast-iron skillet at the bottom of the oven. Preheat the oven to 500 °F / 260 °C degrees.

Shape and proof the boule. Turn the dough out onto a lightly floured surface and shape the dough into a tight round ball. Place the dough ball seam side up into a well-floured 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 1 hour, or until almost doubled in bulk. A gentle depression made with a floured finger should spring back slowly.

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Score and bake the boule. Gently place a 9” / 23 cm round parchment on the dough and invert the dough  out onto a baking peel or flat baking sheet. Using a very sharp knife or baker’s lame, score the top of the loaf. Quickly place in oven 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 450 °F / 232 °C and continue to bake for 25 minutes or until the loaf is a deep brown color and sounds hollow when tapped on the bottom. The internal temperature should be about 205 °F / 96 °C. Allow the loaf to cool before slicing.

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Overall Bread Formula:

  Grams Ounces Baker’s %
Unbleached bread flour* 418 15.2 89 %
Stone-ground wheat flour* 50 3.5 11 %
Water 354 12.0 76 %
Instant yeast 4 0.14 0.8 %
Salt 11.4 0.4 2.4 %
Cranberries 72 2.5 15 %
Pecans 57 2.0 12 %
2017-05-12T14:32:58+00:00 Bread & Sourdough, Uncategorized|0 Comments

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