Bread Machine (82 page)

1 tablespoon plus 1 teaspoon light brown sugar or malt powder

2 teaspoons SAF yeast or 2
¹
/
₂
teaspoons bread machine yeast

1 cup
pâte fermentée

2 teaspoons sea salt

Yellow cornmeal, for sprinkling

To make the
pâte fermentée
starter, place the starter ingredients in the bread pan. Program for the Dough cycle; press Start. Set a kitchen timer for 10 minutes. When the timer rings, press Pause and set the timer again for 10 minutes. Let the starter rest for 10 minutes (the
autolyse
). When the timer rings, press Start to continue and finish the Dough cycle. When the machine beeps at the end of the cycle, press Stop and unplug the machine. Gently deflate the spongy starter, and let it sit in the bread machine for 3 to 12 hours, deflating it about every 4 hours. (If you are making the starter ahead of time, remove it from the machine at this point and refrigerate it for up to 48 hours. Bring to room temperature before making the dough.) You will have about 1
¹
/
₂
cups starter.

Rinse out a plastic dry measure with cold water. With the measuring cup still wet, measure out
³
/
₄
cup (for the 1
¹
/
₂
-pound loaf) or 1 cup (for the 2-pound loaf) of starter and set is aside for the dough (it will slide right out of the measuring cup). If you have not already stored the
pâte fermentée
earlier, you can store the rest of the starter in the refrigerator for up to 48 hours (see
Bread Machine Baker’s Hint: Storing
Pâte Fermentée
for more information). Or discard it and make a new batch the next time you make this bread.

To make the dough, place the water, flours, gluten, brown sugar, and yeast in the pan according to the order in the manufacturer’s instructions. (You don’t have to wash out the bread pan from the starter.) Set crust on medium and program for the Dough cycle; press Start.

After Knead 1, press Pause. Cut the reserved
pâte fermen-tée
into pieces, and add it to the machine with the salt.

Press Start to continue. The dough will start out lumpy, but will become a moist and smooth firm dough ball as the kneading continues and the starter is incorporated.

When the machine beeps at the end of the Dough cycle press Stop and unplug the machine. Set a kitchen timer for another hour and leave the dough in the machine to continue to rise in the warm atmosphere.

Line a baking sheet with parchment paper and sprinkle with the cornmeal. When the timer rings, using a plastic dough card, turn the dough out onto the work surface, it will naturally deflate. Using as little flour as possible, knead lightly into a round shape with both hands; pull the sides of the dough underneath to make it tighter. Pinch the bottom seam to close the dough. The surface will be smooth and even, with no tears. Dust lightly all over with flour and place, smooth side up, on the baking sheet to leave room for expansion. If you want to use an 8-inch woven reed rising basket or a colander lined with a clean tea towel, dust it with flour and place the dough ball in it, smooth side down. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.

Twenty minutes before baking, place a ceramic baking stone or tiles on the lower third oven rack and preheat to 450°F.

If using the rising basket, run your hand around the sides to loosen the dough and gently turn out onto the baking sheet. If you have risen the loaf already on the baking sheet, you will skip this step.

Dust the top with flour. Using a sharp knife, slash the top with a triangle, no more than 14 inch deep. Place the baking sheet directly on the baking stone. Bake for 10 minutes. Reduce the oven temperature to 375°F and continue to bake until golden brown and crusty, 25 to 30 minutes longer. The loaf will be dark brown, crusty, and sound hollow when tapped on the top and bottom with your finger. Remove from the pan and let cool on a rack for at least 1 hour. This bread is best served completely cooled the day it is baked.

Technique: Shaping Country Breads