THANKSGIVING CRANBERRY AND WALNUT BOULE
2 cups unbleached white flour
1 1/2 cups bread flour
1 teaspoon Iodized sea salt
2 teaspoon Rapid-Rise or SAF yeast
1 1/4 cups water at 100 degrees
3 tablespoons walnut oil
1 /2 cup dried cranberries
1/2 cup toasted walnuts, coarsely chopped
Mixing: Stir flours, salt and yeast together in a 3 quart bowl. Gradually add 1 1/4 cups warm water and walnut oil. Mix until the flour is completely moistened. Stir in the cranberries and walnuts. Cover with plastic wrap.
Same Day Baking: Hold the dough at room temperature until it doubles in size: two or more hours. Refrigerate for 3 hours.
Next Day Baking: After the dough has risen refrigerate overnight or several days.
Shaping: Unmold the cold dough onto a lightly floured work surface. Dust it lightly with flour. Fold it over in half, turn the seam under and tuck under the sides of the dough to form a ball and stretch tight the surface of a ball. Transfer the dough to a sheet of parchment. Let the dough rise, uncovered for 40 minutes.
Baking: Preheat the oven to 450 degrees. Lift the dough on its parchment onto a stone/bake sheet or into a heavy pot in the oven. Score the top, mist generously, cover and bake for 30 - 40 minutes, or until the interior temperature reaches 200 degrees. Cool on a rack.