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1
Combine the raisins and boiling water in a bowl and set aside for 10 minutes.
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2
In the container of a food processor, combine 1/2cup of the pecan halves and sugar and pulse until the pecans are very finely ground.
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3
Set aside.
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4
Thoroughly drain the raisins and set them aside.
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5
Place the warm water and yeast in a large bowl.
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6
Break the poolish into small pieces with your hands or a wooden spoon and add it to the bowl.
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7
Stir until fairly dissolved.
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8
Stir in the flour, ground pecans and sugar and salt.
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9
Stir until combined.
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10
Turn the mixture out onto a lightly floured surface and knead for 10 minutes.
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11
Slowly begin to fold in the raisins and the remaining pecan halves a little at a time.
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12
Return the dough to the bowl, cover with a tea towel and let rise until doubled in bulk, 1 to 2 hours.
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13
Gently turn the dough out onto a lightly floured surface and cut into 3 equal pieces.
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14
Leave the pieces on your work surface and cover them with a tea towel.
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15
Let them rest for 10 minutes.
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16
Gently shape each piece into a short log and place the logs on a sheet pan lined with parchment paper.
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17
Cover with the tea towel and let rise until the loaves just hold a fingerprint when lightly pressed, 30 minutes to 1 hour.
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18
When ready to bake, preheat oven to 375 degrees and have a plant sprayer full of fresh water ready.
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19
Using a single-sided razor at a 30-degree angle, slash the loaves diagonally with 2 3-inch slashes each.
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20
When the oven is hot, spray it thoroughly with water and immediately put the bread in and close the door.
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21
Spray the oven (not the bread) again 2 more times during the first 5 minutes of baking.
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22
Bake until bread is very brown and sounds hollow when the bottom is tapped, 25 to 30 minutes more.
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23
Remove the loaves from the oven and cool them on a wire rack.
