Brod & Taylor FP-201 Quick guide

Instructions & Recipes
Model FP-201
For your safety, read this instruction manual before using product.
www.brodandtaylor.com
Folding Proofer

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Professional bread bakers prize the ability to control fermentation
temperatures to produce the best avors in their loaves. Now you have
the same reliability and control as the pros with a counter top proofer
that folds at for storage. The Folding Proofer makes wholesome bread
baking easier than ever with an optimal proong environment plus easy
storage.
Set the digital temperature control lower for a long, slow rise or pre-fer-
mentation. Turn up the heat to give yeast a boost on a cold day, ferment
sourdough or rye at warm temperatures, or for refrigerated dough. A large
window provides a view of the spacious interior where a bowl or two full-
sized loaves t easily. No need to cover the dough as the included water
tray keeps humidity at an optimum level.
Also use this multi-functional kitchen appliance to make yogurt and creme
fraiche, melt and hold tempered chocolate, soften butter, and even keep
chips, crackers and cookies crisp.
Congratulations on your purchase of a
Brød & Taylor Folding Proofer!
BREAD
Rise and ferment yeast bread
dough with professional results.
YOGURT
Large capacity yogurt
maker (up to 8 litres).
CHOCOLATE
Safely melt without burning
and hold tempered chocolate.

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IMPORTANT
SAFEGUARDS
When using electrical appliances,
basic safety precautions should
always be followed including the
following:
1. Read all instructions.
2. Do not touch hot surfaces. Use
handles or knobs.
3. To protect against electrical
shock do not immerse cord, plugs,
or main housing in water or other
liquid.
4. Close supervision is necessary
when appliance is used by or near
children.
5. Unplug from outlet when not in
use and before cleaning. Allow to
cool before putting on or taking off
parts.
6. Do not operate any appliance
with a damaged cord or plug or
after the appliance malfunctions or
has been damaged in any manner.
Return appliance to the nearest au-
thorized service facility for exami-
nation, repair, or adjustment.
7. The use of accessory attach-
ments not recommended by the
appliance manufacturer may cause
injuries.
8. Do not use outdoors.
9. Do not let cord hang over edge
of table or counter, or touch hot
surfaces.
10. Do not place on or near a
hot gas or electric burner, or in a
heated oven.
11. Extreme caution must be used
when moving an appliance contain-
ing hot oil or other hot liquids.
12. Always attach plug to appliance
rst, then plug cord into the wall
outlet. To disconnect, set control
to “Off”, then remove plug from wall
outlet.
13. Do not use appliance for other
than intended use.
14. This appliance is for household
use only.
15. Do not store any materials,
other than manufacturers recom-
mended accessories, in the proofer
when not in use.
16. This appliance is not intended
for use by persons (including chil-
dren) with reduced physical, senso-
ry or mental capabilities, or lack of
experience and knowledge, unless
they have been given supervision
or instruction concerning use of the
appliance by a person responsible
for their safety.
17. Children should be supervised
to ensure that they do not play with
the appliance.
18. If the supply cord is damaged, it
must be replaced by the manufac-
turer, its service agent or similarly
qualied persons in order to avoid
a hazard.

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SAVE THESE
INSTRUCTIONS
Please read and keep these in-
structions to obtain the best results
from your Folding Proofer.
SPECIAL
CORDSET
INSTRUCTIONS
A short power supply cord is pro-
vided to reduce the risks resulting
from becoming entangled in
or tripping over a longer cord.
Longer extension cords are avail-
able and may be used if care is
exercised in their use. If a long
extension cord is used, the marked
electrical rating of the extension
cord must be at least as great as
the electrical rating of the
appliance and the longer cord
should be arranged so that it will
not drape over the countertop or
tabletop where it can be pulled on
by children or tripped over uninten-
tionally.
NOTICE
This appliance is for household
use only. Use on Alternate Current
(50/60 Hertz) only with voltage as
indicated on the manufacturer type
plate. Do not attempt to modify the
plug in any way.
FOR HOUSEHOLD
USE ONLY
NOT INTENDED FOR
COMMERCIAL USE

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Features
1. Lid
2. Expanding box section
3. Base
4. Control Panel
5. Power cord receptacle
6. Clear window
Accessories
Wire Rack
Water Tray
Power Cord
Control Panel
7. Heating Indicator
8. Power Indicator
9. ON/OFF button
10. Temperature DOWN
Press and hold 3 seconds to
scroll numbers quickly.
11. Temperature Display
12. Temperature UP
Press and hold 3 seconds to
scroll numbers quickly.
1
4
6
5
2
3
85 F
ON
OFF
POWER
HEAT
9
8
7
10 1211
NOTE: The display may be congured to display in °F or
°C. To switch between modes, press and hold both the “UP”
button and the “DOWN” button for two seconds.
HEATING POWER OFF DOWN UP
ON 30C

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GENERAL OPERATING
INSTRUCTIONS
Set Up
Open the lid by lifting the front edge of the proofer. Allow the lid to rest in
a vertical position. Remove the wire rack, power cord and water tray. Lift
the expanding box section from the front edge, fold it open and t into the
base.
Place the water tray into the center of the heating plate. Place the wire
rack into the enclosure with legs down. Lift the lid straight up from the
rear hinges and place onto the top of the expanded box. Lower the lid to
a closed position. Plug the power cord into the proofer and then into an
appropriate receptacle.
Pre-Heat
For best results, the proofer should be pre-heated for 5-10 minutes.
Operation
Plug the proofer in. Press the ON/OFF button once and ensure that
the POWER light is illuminated. Depress the UP or DOWN buttons
to adjust to the desired temperature. Press and hold either the UP or
DOWN button for three seconds to quickly scroll through the temperature
settings.
The HEATING light will illuminate indicating that the heat plate is warming
up. When the proofer reaches its temperature set point the HEATING
light will go off. It is normal for the HEATING light to ash on and off as
the proofer maintains its temperature during use.

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Select Celsius or Fahrenheit
The display on the control panel indicates the temperature set point.
The display may be congured to display in °F or °C. To switch between
modes, press and hold both the “Temperature UP” button and the
“Temperature DOWN” button for two seconds.
Humidity Control
The proofer may be operated in a dry or humid condition. To create a
humid condition in the proofer, pour approximately 50ml of water into the
water tray. DO NOT overll the tray. For best results, warm or hot tap
water may be used.
Prepare for storage
If the proofer is ON, press the ON/OFF button once to turn the proofer off.
Ensure that the green POWER light is not on. Remove the lid and rest it
in the rear hinges in an upright position. Unplug power cord from the wall
receptacle and the proofer.
NOTE: The power cord must be unplugged before folding the proofer and
closing the lid.
If the proofer is warm, let it sit with the lid removed until the heating plate
reaches room temperature. Remove the wire rack. Carefully remove the
water tray, dispose of remaining water and set aside. If necessary wipe
surfaces of the proofer with a damp cloth to remove any food residue.
Make sure the proofer is dry before folding for storage. Lift the expanding
box section slightly from the front, then fold by pushing gently in on the
sides and folding the unit towards the back. Lower the folded section into
the base. Place the water tray into the front section of the base. Orient
the wire rack with legs up and place it on the base. Remove the power
cord from the proofer, fold and place on the rear section of the wire rack.
Lower the lid closed and press on the front to ensure that the latch is
engaged.
Power cord
in rear
Rack up-
side down
(legs up)

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CLEANING AND USER
MAINTENANCE
1. This appliance is virtually maintenance free, no lubrication is needed.
If the cord or the appliance is damaged or does not operate properly,
return it to service for repair. This appliance has no user serviceable
parts. No repairs should be attempted by the user.
2. Always disconnect from the socket and completely cool down before
cleaning.
3. Do not leave water in the water tray for long periods. Wait until the
heating plate has cooled before emptying the tray.
4. If necessary, wipe the housing and metal heating plate with a damp
cloth or moistened with a mild detergent solution. Do not use chemical or
abrasive cleaners, polishers, etc. Do not immerse the appliance in water
or place it under running water.
5. Wash all removable parts and accessories with care in warm soapy
water if necessary, or simply wipe with a soft cloth moistened with a mild
detergent solution.
6. After cleaning, wait until completely dry and cooled down before folding
up the appliance for storage. The wire rack, water tray and detachable
power cord can be put inside for self-storage.

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RECIPES
General Guidelines 10
Rustic Pizza Crust 11
Golden Three-Wheat Boule 14
Cranberry Pecan Boule 18
Country Wheat Sandwich Bread 20
Greylock Sourdough 21
Yogurt, Custard Style 24
Strawberry Frozen Yogurt 28
Tempering Chocolate 30

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General Guidelines for
Fermenting Bread Dough in the Proofer
Prepare the Proofer. For bread dough, the proofer should always have
the water tray lled one-third to one-half full with clean water, and the
tray should be placed in the center of the warming plate. The wire rack
goes on top of the water tray. With the sides in place and the lid on top,
set the thermostat and allow the proofer 5-10 minutes to come up to
temperature.
Selecting a Temperature. There is a range of temperatures that work
well for bread dough, and if the recipe or book you are using species a
temperature, consider using that.
• Sourdough often benets from fermenting at a temperature of 27-
30C in order to give the wild yeast a boost.
• Commercial yeast is more vigorous, so doughs made with
it benet from a lower temperature that promotes avor
development, 24-26C.
• Rye our has weaker gluten and higher enzyme activity, so
higher proofer temperatures are appropriate (27-30C) to shorten
fermentation time and keep the enzymes from degrading the
dough too quickly.
• Cold dough that has been retarded in the refrigerator often needs
an extra hour (or more) per 500g of dough added to its rising time
to allow the dough to come up to temperature. Ideally, frozen
dough should be thawed in the refrigerator before proong.
• In a hurry? Mix the dough with lukewarm (32-38C) water and
ferment at up to 30C However, we do not recommend going over
that temperature as the yeast can produce off avors.
Covering the Dough. Most doughs and shaped loaves will not need to
be covered while in the proofer, as the water tray will provide the ideal
humidity to keep the dough from forming a crust. However, if using the
proofer for an extended fermentation, such as an overnight (12 hours)
biga or pre-ferment, it is safest to cover the bowl or container.
Containers like glass or ceramic will eventually build up heat in the
proofer, so consider plastic for very long (overnight) ferments.

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Rustic Pizza Crust
This easy recipe is our favorite pizza crust. The soft dough is a pleasure
to work with and forms a nicely raised border with a crisp crust and
open crumb. The dough can be mixed anytime the day before, or on the
morning of making the pizzas. We like to mix the night before, then divide
and proof the next day after lunch.
Makes about 15 oz of dough, enough for two 10-12 inch thin crust pizzas.
Pizza Dough Volume Grams Ounces Baker’s
Percentage
Unbleached AP our* 2 cups,
spooned 234 g 8.25 oz 92.9%
Whole wheat our 2 Tblsp 18 g 0.65 oz 7.1%
Water, ice cold 3/4 cup 179 g 6.30 oz 71.0%
Instant yeast 1/2 tsp 1.6 g 0.6%
Salt, preferably sea salt 1 tsp 5.6 g 2.2%
Olive oil, for kneading and coang containers
Semolina, for coang the underside of the pizza
*Preferably an unbleached all-purpose our with 10-10.5% protein and
containing malted barley our, such as Gold Medal Unbleached AP or
Hecker’s Unbleached AP.
Equipment: Brød & Taylor Folding Proofer, pizza stone.
Mix Ingredients. Before measuring the water, add ice and allow to chill.
While the water is chilling, mix the dry ingredients in a medium bowl,
being careful to put the yeast and salt in separate areas of the bowl.
Whisk or stir until well combined. Measure or weigh the chilled water, add
to dry mixture and mix with a spoon until all the our is moistened but the
dough is still rough and shaggy. Cover and place in the refrigerator for 20
minutes to hydrate the our and begin chilling the dough.
Develop Structure. Lightly oil a clean bowl, your hands, and the
kneading surface with olive oil. Turn the dough out and stretch into a
rectangle. Fold the rectangle like a business letter, then rotate the dough
and stretch and fold again, so that all four sides of the dough have been
folded to the center. Do this a second time, stretching the dough and
folding all four sides to the center. The dough should feel noticeably
rmer and smoother.

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Retard the Dough. Place the dough in the oiled bowl and turn it over
so that it is lightly coated with oil. Cover and chill in the refrigerator for at
least six hours, or up to 30 hours.
Choose a Timetable. From the chart below, choose a fermentation
temperature and its corresponding time to remove the dough from the
refrigerator. For example, if you would like to bake the pizzas at 6pm,
then setting the proofer to 24C would mean taking the dough out of the
refrigerator 4.5 hours ahead of baking, at about 1:30pm.
Proofer
Temperature
Approximate Time
in Proofer
When to Take the Dough
out of the Refrigerator
21C 4 hrs 30 min 5 hrs 30 min before baking
24C 3 hrs 20 min 4 hrs 20 min before baking
27C 2 hrs 30 min 3 hrs 30 min before baking
29C 2 hrs 10 min 3 hrs 10 min before baking
29C, Quick Pizza
Variaon 1 hr 10 min no refrigerator me
Pre-shape the Pizzas. Set up the proofer with water in the tray and
the rack in place. Set the thermostat and allow the proofer to come to
temperature.
Remove the dough from the refrigerator, scrape it out onto a lightly oiled
surface and cut it into two pieces with a sharp knife. Shape each piece
into a ball by drawing all the edges up, then pressing seams gently to
close. Place the dough balls seam side down in a lightly oiled container,
such as a 23×33cm pan, or put each ball into a bowl.
Proof the Pre-shaped Crusts. Set the container(s) with the dough
balls in the proofer and allow the dough to relax and ferment until about
doubled in size. A gentle poke with your nger should produce an indent
that remains. If the dough was mixed with ice water and thoroughly
chilled, it should generally follow the guidelines listed below.
Preheat the Oven. One hour before baking, place a pizza stone in the
lower third of the oven and preheat to 260C. The goal is for the underside
of the crust to be crisp and browned at the same time that the topping
ingredients are cooked. If the pizzas are done on top but not browned
enough underneath, next time move the stone to a lower position. And
if they are getting too done on the bottom before the tops are nished,
move the stone to a higher rack.
Shape the Crusts. Sprinkle semolina over a 30 cm round piece of
parchment, leaving the outer portion of the circle bare. Even though it

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isn’t necessary for creating a non-stick surface, we use a little semolina
with parchment because it creates a crisp and delicious crust. If shaping
on a peel, use a more generous layer of semolina so the pizza won’t
stick. We nd shaping on parchment is easier than a peel, because the
dough will stick to the parchment and not spring back when stretched, yet
once the pizza is baked for a minute or so, the non-stick properties of the
parchment kick in and the pizza slides off the paper effortlessly.
Keep the crust not being working on covered. Place a dough ball seam
side down in the semolina, and with oiled ngertips tap the dough down
to form a disc. Gently stretch the dough into shape, leaving a thicker rim
at the edge and focusing on stretching rather than pressing down. This
can be done either by stretching with oiled ngers from the top of the
dough, or by sliding the underside of the dough over the backs of oured
hands and stretching gently from side to side. When nished, cover and
move to the other pizza.
Top and Bake the Pizzas. If desired, cover the crusts and allow to proof
for 30 minutes in order to create the most open crumb possible in the
border of the pizzas (this is optional, but is built into the timetable). If the
pizzas were shaped on a peel, it is best to omit the 30-min rise to help
avoid sticking to the peel. Add toppings and bake on the pizza stone
for 8-10 minutes, using a peel or the back of a sheet pan to transfer the
pizzas to the oven. About half way through the baking, rotate the pizzas
to promote even browning and slide out the parchment so the pizza
nishes baking directly on the stone.
Variation- Quick Pizza Crust
This method creates a warmer dough that is ready to bake in just two
hours. The avor is still good, though not as rich and fully developed as
the mix-ahead version. With avorful toppings the pizzas are delicious.
Use the same ingredients and procedure as above, except warm
the water to lukewarm (ours was 38C for testing), autolyse at room
temperature for only ten minutes, and omit the refrigerator time. Directly
after stretching and folding the dough, divide it in half, round into balls
and transfer to a pan or bowls. Proof the pre-shaped crusts at 29C for
about one hour and ten minutes, then shape and bake.
If the optional 30 minute rise after the crust is stretched to its nal shape
is omitted, the pizzas can be ready to bake about two hours after mixing
the dough.

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Golden Three-Wheat Boule
This bread has a beautiful golden crumb, a sweet, complex aroma and a
rustic crust. Bread our from hard red winter wheat forms the backbone
of the bread, while durum wheat and whole grain “white” wheat contribute
wonderful avor. We use King Arthur® whole grain our made from
white wheat, which has a sweeter, less bitter bran layer than traditional
red wheat. The our is sifted to remove the larger bran akes, creating
a high-extraction our that won’t compromise the bread’s structure like
whole grain our can. The bran is then used to coat the outside of the
boule, creating a textured, rustic crust. 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.
Plan Ahead: The poolish needs to ferment for 12 hours (overnight)
before mixing the dough.
Poolish Volume Grams Ounces
Unbleached our with about 12% protein,
such as King Arthur All-Purpose or Gold
Medal Beer for Bread
5/8 cup,
spooned 79 g 2.8 oz
Semolina (coarse durum) our 1/4 cup,
spooned 39 g 1.4 oz
Instant yeast 1/16 tsp
Water, ice cold 1/2 cup 118 g 4.2 oz
Equipment: Fine strainer or sifter, Brød & Taylor proofer. A mixer with a
bread hook is convenient for kneading, and a Dutch oven works well to
create a steam chamber for the bread as it bakes.
Mix and Ferment the Poolish. Before weighing or measuring the water,
add ice cubes and allow to chill. (Ice water helps produce a predictable,
consistent fermentation, and also allows the pre-ferment to spend a
controlled amount of time moving through cooler temperatures to promote
enzyme activity and avor development.) Set up the proofer with the
water tray in the middle of the warming plate and ll the tray half full with
water. Put the rack in place and the lid on, then set the thermostat to 24C
and allow it to warm.
If you don’t have a 1/16 tsp measuring spoon, pour out 1/8 teaspoon of
instant yeast onto a clean surface or plate, forming a little mound. With a
table knife, divide the mound into two equal portions. Add one portion to
the poolish ours and reserve the other for the main dough.

Page 15
Put the ours and yeast in a medium bowl and whisk to combine.
Measure or weigh the ice water, add to the bowl and whisk vigorously
until very smooth and lump free, about one minute. Scrape down the
sides of the bowl, cover, and ferment in the proofer for 12 hours at 24C.
When the poolish is ripe, it will have doubled in size and the surface will
be covered with bubbles (you may see some pop) and a few wrinkles or
dents. It should not yet be receding and leaving a “high-water” mark on
the sides of the container.
Main Dough Volume Grams Ounces
Poolish, all from above
Unbleached our with about 12% protein,
such as King Arthur All-Purpose® or Gold
Medal Beer for Bread®
1 cup,
spooned 127 g 4.5 oz
Whole-grain white wheat our (sied to
remove some of the bran)
3/4 cup,
spooned 86 g 3.0 oz
Instant yeast 1/4 tsp 0.8 g
Water, warm room temp (75F) 1/2 liquid cup 118 g 4.2 oz
Salt, preferably sea salt 1 1/8 tsp 6.4 g
Prepare the Whole Wheat Flour. Before measuring or weighing, remove
the larger bran particles from the whole grain our by tapping it through
a ne strainer or sifter. You’ll create a mound of golden high-extraction
wheat our and have coarser bran left in the strainer. Reserve the bran
for coating the outside of the boule.
Mix the Dough. Add the ours, yeast and warm room temperature (24C)
water to the poolish and mix just until all the our is moistened. Cover
and let rest for 20-30 minutes (the longer autolyse is helpful for hand
kneading). Add the salt and knead in a stand mixer with the dough hook
for 4 minutes on medium-low (speed 3 on a Kitchen Aid stand mixer). The
dough should pull away from the sides of the bowl during mixing but will
still be very sticky and soft.
This is a higher-hydration dough that works well in the mixer. If kneading
by hand, a teaspoon or two of olive oil may be used on hands and
kneading surface, but avoid adding more our. Knead for about 5 minutes
using a stretch-and-fold action. The dough will be soft and sticky and
should form a delicate windowpane that tears when stretched.
Ferment the Dough. Transfer the dough to an oiled container (olive oil
works well) with a capacity of about 1.5 litres and turn to coat the dough
with oil. Allow the dough to ferment in the proofer for a total of 2 hours
at 26C. During the rst hour, stretch and fold the dough three times, at

Page 16
20, 40 and 60 minutes. To stretch and fold, gently stretch one side of the
dough with oiled ngers, then fold it towards the center and repeat on
the opposite side, creating a business letter fold. Repeat with the other
two sides, forming a square package in which all four sides have been
stretched and folded to the center. It is not necessary to press down
on the dough to degas it, that will happen naturally during the stretch
and fold. After three stretch/folds, leave the dough undisturbed for the
remaining hour, until it doubles in size (to about four cups volume). A
gentle indent made with an oiled nger should ll in slowly.
Shape and Proof the Boule. Cut an oval of parchment about 30 cm
long (the longer ends will serve as handles to lower the bread into the
Dutch oven) and set aside. Cover a circular area about 18 to 20 cm in
diameter with a thick layer of the reserved white wheat bran, then turn
the dough out onto the bran, smooth (top) side down. Being careful to
maintain as much air in the dough as possible, gently fold all four sides of
the dough to the center to form a square package. Then pull the corners
up and towards the center, just enough to round the shape and focusing
on gentle stretching of the bottom surface of the dough (be careful not
to compress the air out of the center of the boule). Gently ip the boule
over onto the oval parchment and set it on a quarter sheet pan or plate
for support. Set the proong temperature to 78F and proof uncovered for
60 minutes. Depending on how tight the shaping is, the loaf may spread
sideways a little as it proofs, but it will still rise nicely in the oven.
Preheat the Oven and Bake the Bread. While the boule is proong,
place a rack in the lower third of the oven and preheat to 230C. If using
a Dutch oven, also preheat the base (the lid may be left cool). The bread
will develop a somewhat more open crumb in the Dutch oven (due to
steam from the dough remaining in the sealed bread chamber), but other
methods of producing steam also work well, such as adding hot water or
ice to a pre-heated sheet pan. If using a cast iron Dutch oven, preheat the
pan for only 20 minutes to avoid scorching the bottom crust.
Gently score the bread with a very sharp knife or baker’s lame, dipping
the blade in water before each cut. Place the boule in the preheated
Dutch oven, still on its parchment (use the parchment to lower it into the
hot pan). Place the lid on top and bake for 20 minutes. Remove the lid,
rotate the bread to facilitate even browning and bake for an additional 20
minutes, until well browned. The internal temperature should be 96 - 99C.
Remove the bread from the pan, slide it off the parchment and allow to
cool on a rack about 2 hours before slicing.

Page 17
Overall Bread Formula Grams Ounces Baker’s
Percentage
Unbleached our, 11.7% – 12.3% protein 206 g 7.3 oz 62.5%
Whole grain white wheat our
(sied to remove bran) 86 g 3.0 oz 25.9%
Semolina our 39 g 1.4 oz 11.7%
Instant yeast 1.0 g 0.04 oz 0.3%
Water 236 g 8.3 oz 71.5%
Salt 6.4 g 0.23 oz 1.9%
Proportion of total our that is pre-fermented: 36%
King Arthur All-Purpose Flour and Gold Medal Better for Bread Flour
are registered trademarks of their respective companies.

Page 18
Cranberry Pecan Boule
This delicious boule is studded with toasted pecans and tart cranberries,
and has the wholesome goodness of whole wheat.
Poolish Volume Grams Ounces
Unbleached bread our 3/4 cup 118 g 4.4 oz
Instant yeast 1/4 tsp
Water, 70-78F 1/2 cup 118 g 4.4 oz
Mix and Ferment the Poolish. Set the proofer to 23C and put the water
tray in the middle of the warming plate with 60 ml of water in it. Place the
rack on top of the tray. Mix all the ingredients for the poolish in a large
mixing bowl. The mixture will resemble a thick batter. Place the bowl
in the proofer for 4 hours, until it inates into a bubbly, soft, and sweet-
smelling sponge.
Main Dough Volume Grams Ounces
Poolish, all from above
Water, warm room temp (75-85F) 1 cup 236 g 8.3 oz
Instant yeast 1 tsp 3.2 g 0.11 oz
Unbleached bread our 2 1/4 cups 284 g 10.0 oz
Stone ground wheat our 3/4 cup 102 g 3.6 oz
Salt 2 tsp 11.4 g 0.20 oz
Dried cranberries 1/2 cup 72 g 2.5 oz
Pecans, toasted and coarsely
chopped 1/2 cup 57 g 2.0 oz
Equipment: Brød & Taylor proofer, colander or banneton, pizza stone.
Mix and Knead the Dough. Set the proofer temperature to 27C degrees
and check to see that there is still water in the tray. Add the water to the
poolish and stir it around to loosen it up. Then add the yeast, ours, and
salt, and stir until a rough dough forms. Lightly dust a kneading surface
with our and turn the dough out. Knead by hand until a smooth and
elastic dough forms, about 10 minutes. Add the cranberries and pecans
and work them into the dough until they are evenly distributed.
Ferment the Dough. Put the dough into a lightly oiled bowl and place in
the proofer. Let the dough rise for 60-90 minutes or until it has doubled in

Page 19
volume. The dough is somewhat heavy due to the addition of cranberries
and nuts so it does take a little while to rise fully.
Shape and Proof the Boule. Turn the dough out onto a lightly oured
counter and shape the dough into a tight round ball. Place the dough ball
seam side up into a well oured dough rising basket or a bowl/colander
lined with a heavily oured linen cloth. Dust the exposed surface of the
loaf lightly with our and place back into the proofer. Let the dough rise
for 1 hour, or until it has almost doubled in bulk. A gentle depression
made with a oured nger should spring back slowly.
Preheat the Oven. Prepare the oven an hour before baking. Place a
baking stone on the middle rack and a cast-iron skillet at the bottom of
the oven. Preheat the oven to 260C degrees.
Score and Bake the Boule. Turn the dough out onto a baking peel or
inverted baking sheet lined with parchment. Using a very sharp knife
or baker’s lame, score the top of the loaf and quickly place onto the hot
baking stone. Being careful to keep your face away from the oven and
using oven mitts to protect your hands, add 118 ml of water to the cast-
iron skillet and quickly close the door. Bake for 5 minutes, then lower the
temperature to 232C and continue to bake for 25-30 minutes or until the
loaf is a deep brown color and sounds hollow when tapped on the bottom.
The internal temperature should be about 96C. Allow the loaf to cool
completely before slicing.
Overall Bread Formula Grams Ounces Baker's
Percentage
Unbleached bread our 402 14.2 79.8%
Stone ground wheat our 102 3.6 20.2%
Water 354 12.5 70.2%
Instant yeast 4.0 0.14 0.8%
Salt 11.4 0.40 2.3%
Recipe courtesy of Melissa Langenback, thebakersguide.com

Page 20
Country Wheat Sandwich Bread
This soft sandwich loaf is made with 22% whole wheat our and is
enriched with a touch of butter and milk for delicious avor.
Volume Grams Ounces Baker’s
Percentage
Unbleached bread our 3 1/2 cups 446 g 15.75 oz 81.7%
Whole wheat our 3/4 cup 100 g 3.5 oz 18.3%
Sugar 2 Tblsp 25 g 0.88 oz 4.6%
Unsalted buer, so 2 Tblsp 28 g 1.0 oz 4.6%
Salt 1 1/2 tsp 8.4 g 0.29 oz 1.5%
Instant yeast 1 1/2 tsp 4.8 g 0.17 oz 0.9%
Water, 75-80F 1 1/4 cups 295 g 10.4 oz 54.0%
Whole milk 1/4 cup 61 g 2.1 oz 11.2%
Equipment: Brød & Taylor proofer, 23 x 13 cm loaf pan.
Mix and Knead the Dough. Set the proofer to 29C and put the water
tray in the middle of the warming plate with 59 ml of water in it. Place the
rack on top of the tray.
In a large bowl, combine all of the ingredients and mix until a rough
dough forms. Turn the dough out onto a lightly oured surface and knead
for 7-10 minutes, until the dough becomes smooth and elastic. Add as
little our as possible during kneading so that the bread doesn’t become
dry or tough.
Ferment the Dough. Form the dough into a ball and transfer to a lightly
oiled bowl. Allow the dough to ferment in the proofer for 1- 1 ½ hours, or
until the dough has doubled in volume.
Shape and Proof the Loaf. Shape the loaf by turning the dough out
onto a lightly oured counter and gently pressing it into a rectangle. Roll
the dough up into a tight log, starting from the short side. Place the loaf
into an oiled loaf pan, seam side down. Place the shaped loaf into the
proofer (still set at 29C), and allow the dough to rise until top of the dough
domes over the rim of the pan by 2.5 cm. This will take about 45-60
minutes.
Preheat the Oven and Bake the Loaf. About 45 minutes before baking,
preheat the oven to 177C. Bake the loaf until it is a deep golden brown
and sounds hollow when tapped on the bottom, about 35-45 minutes. Let
the loaf cool completely before slicing.
Recipe courtesy of Melissa Langenback, thebakersguide.com