In a large bowl, whisk together
Water (1/2 cup)
and a pinch of
Instant Dry Yeast (1 pckg)
Bread Flour (1/2 cup)
Whole Wheat Flour (1/2 cup)
and stir thoroughly until smooth and no dry bits of flour remain.
Cover bowl loosely, and let stand at room temperature overnight. Reserve remaining yeast in an airtight container, and refrigerate until ready to use.
In the bowl of a stand mixer fitted with the dough hook attachment, whisk together
Water (1 cup)
and remaining yeast; add poolish.
Bread Flour (2 3/4 cups)
Whole Wheat Flour (1/2 cup)
Kosher Salt (1 Tbsp)
, 1 tsp of tight-packed
, and beat at low speed for 4 minutes. The dough will come together; it will not be smooth but should not tear when pulled gently.
Lightly spray a large bowl with
Nonstick Cooking Spray (as needed)
. Place dough in the bowl. Cover and let rise in a warm, draft-free place with a temperature of 75 degrees F (24 degrees C) for 30 minutes.
Using wet hands, fold the dough in the bowl by grabbing the underside of the dough, stretching it up, and folding it to the center of the dough. Do this 4 times around bowl.
Pistachios (3/4 cup)
Dried Cranberries (3/4 cup)
White Chocolate Chips (3/4 cup)
to dough; using wet hands, squeeze nuts, fruit, and chocolate chips into the dough until evenly distributed.
Cover and let rise in a warm, draft-free place with a temperature of 75 degrees F (24 degrees C) for 30 minutes
Repeat folding dough in the bowl. Cover and let rise until smooth, soft, and doubled in size, about 30 minutes more.
Line a proofing basket or a medium bowl with linen dusted with flour.
Turn out dough onto a lightly floured surface. Using your fingertips, gently press dough into a disk, about 1-inch thick.
Grab bottom edge, and gently stretch and fold bottom third over the center third. Stretch right side out, and fold right third over the center; repeat with the left side. Finish by folding top third over previous folds. Roll loaf away from you to seam side down, and using both hands, cup dough, and pull it toward you to seal.
Rotate dough 90 degrees, and pull into a tight smooth boule form. Make sure to remove any white chocolate, cranberries, or pistachios that have poked through to the outside of the boule.
Place boule in prepared basket or bowl. Cover and let rise in a warm, draft-free place with a temperature of 75 degrees F (24 degrees C) until dough is puffed and jiggles when basket or bowl is gently shaken, 45 minutes to 1 hour.
When the dough has about 20 minutes left to rise, preheat the oven to 450 degrees F (230 degrees C). Place a Dutch oven in the oven to preheat.
Turn out boule onto a piece of parchment paper lightly dusted with flour. Using a lame or razor blade, score the top of the loaf.
Carefully remove Dutch oven, and using the parchment to help, place boule with parchment into hot Dutch oven. Cover with lid, and place in oven.
Immediately reduce oven temperature to 400 degrees F (200 degrees C). Bake for 40 minutes.
Remove lid, and bake until bread is golden and an instant-read thermometer inserted in center registers 205 degrees F (96 degrees C) to 210 degrees F (99 degrees C), 5-7 minutes more.
Immediately remove from Dutch oven, and let cool completely on a wire rack.