Cuisinart CBK-200 - Manual (Page 45)

67
Buttermilk Whole Wheat Walnut Boule
Artisan Dough Cycle
Time Delay - No
Ingredients for 24-hour poolish (starter) Large 2
3
⁄
4
pounds
Water – cool
1
⁄
2
cup
Active dry or instant yeast
1
⁄
2
teaspoon
Bread flour
1
⁄
2
cup
Whole wheat flour
1
⁄
3
cup
Place ingredients in a medium mixing bowl and stir vigorously until the mixture resembles a thick batter. Scrape the sides of t he bowl with a rubber spatula and
cover the bowl with plastic wrap. Place in a moderately warm, draft-free location until the poolish has doubled. Allow the pool ish to ferment for 12 to 24 hours at
room temperature before using.
Ingredients Large 2
3
⁄
4
pounds
Water , 60°–70°F 1 cup + 1 tablespoon
Buttermilk, 60°–70°F 1 cup + 1 tablespoon
Sea salt
3
⁄
4
teaspoon
Honey 2 tablespoons
Bread flour 2
3
⁄
4
cups
Whole wheat flour 2
1
⁄
4
cups
Chopped walnuts
3
⁄
4
cup
Yeast, active dry , instant or bread machine
1
⁄
2
teaspoon
When the poolish is ready, add remaining ingredients, in the order listed, to the bread pan fitted with the kneading paddle. Pl ace the bread pan in the Cuisinart
™
Convection Bread Maker. Press Menu and select Artisan Dough. Press Start to mix, knead and rise. When cycle is completed remove dough from pan and
transfer to a well-floured surface. Punch to deflate and let rest 10 minutes before continuing.
Preheat oven to 375°F .
Divide the dough into 2 pieces. Shape each piece into a round. With the dough cupped in your hands, roll, seamed edges down, on the counter until the under-
side is smooth. Place on baking sheets lined with parchment and cover boules with plastic. Allow to rest for about 30 to 40 min utes until the boules have about
doubled in size.