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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 (125 ml)
Active dry or instant yeast
1
⁄2 teaspoon (2 ml)
Bread flour
1
⁄2 cup (125 ml)
Whole wheat flour
1
⁄3 cup (75 ml)
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 Large 2
3
⁄4 pounds
Water, 60°–70°F (15°–21°C) 1 cup + 1 tablespoon (265 ml)
Buttermilk, 60°–70°F (15°–21°C) 1 cup + 1 tablespoon (265 ml)
Sea salt
3
⁄4 teaspoon (4 ml)
Honey 2 tablespoons (30 ml)
Bread flour 2
3
⁄4 cups (675 ml)
Whole wheat flour 2
1
⁄4 cups (550 ml)
Chopped walnuts
3
⁄4 cup (175 ml)
Yeast, active dry, instant or bread machine
1
⁄2 teaspoon (2 ml)
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 (190°C).
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