Cuisinart CBK-200 CBK-200 Manual - Page 70

Buttermilk Whole Wheat Walnut Boule Ingredients for 24-hour poolish (starter) Water - cool Active dry or instant yeast Bread flour Whole wheat flour Artisan Dough Cycle Time Delay - No Large 2 ⁄3 4 pounds 1⁄2 cup 1⁄2 teaspoon 1⁄2 cup 1⁄3 cup Place ingredients in a medium mixing bowl and stir vigorously until the mixture resembles a thick batter. Scrape the sides of the 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 poolish to ferment for 12 to 24 hours at room temperature before using. Ingredients Water, 60°- 70°F Buttermilk, 60°- 70°F Sea salt Honey Bread flour Whole wheat flour Chopped walnuts Yeast, active dry, instant or bread machine Large 2 ⁄3 4 pounds 1 cup + 1 tablespoon 1 cup + 1 tablespoon 3⁄4 teaspoon 2 tablespoons 23⁄4 cups 21⁄4 cups 3⁄4 cup 1⁄2 teaspoon When the poolish is ready, add remaining ingredients, in the order listed, to the bread pan fitted with the kneading paddle. Place 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 underside is smooth. Place on baking sheets lined with parchment and cover boules with plastic. Allow to rest for about 30 to 40 minutes until the boules have about doubled in size. 67