The Folding Proofer provides the perfect environment for a long, overnight pre-ferment, creating great flavor and a soft crumb in this rustic bread. The long pre-ferment also takes the place of some of the process time on the day of baking, making the Proofer a time-saver.
Printable Recipe recette imprimable druckbares Rezept
A beautiful golden crumb, a sweet, complex aroma and rustic crust. Bread flour from hard red winter wheat forms the backbone of the bread, while durum and whole grain “white” wheat contribute wonderful flavor. This bread is equally at home with olive oil or butter and pairs wonderfully with soups or roasts. It’s also great with Manchego cheese or for making Panini.
Maintaining good texture with whole wheat and coarse semolina. Both durum wheat and whole wheat compromise the extensibility (ability to stretch) of bread dough, durum because of the hard nature of its protein, and whole wheat because the bran particles impede the bonding of gluten. To create a lighter, more open crumb while still enjoying all the lovely flavor from durum and whole wheat, we use an overnight poolish to maximize enzyme activity and soften the semolina. We also sift out the larger bran flakes from the whole wheat flour and use them to coat the outside of the boule for a rustic, nutritious crust.
Yield: One boule.
Timing: The leaven needs to ferment for 12 hours (overnight) before mixing the dough.