Application Guide
Table Of Contents
- Title Page
- Copyright Page
- Acknowledgments
- America’s New Bread Box
- Orientation
- Batterie de Cuisine: Know Your Bread Machine
- Making Bread
- Daily Breads: White Breads and Egg Breads
- White Breads
- Egg Breads
- One-Pound Loaves
- Pasta Doughs from Your Bread Machine
- Earth’s Bounty: Whole Wheat, Whole-Grain, and Specialty Flour Breads
- Whole Wheat Breads
- Rye Breads
- Specialty Flour Breads
- Multigrain Breads
- Gluten-Free Breads
- Traditional Loaves: Country Breads and Sourdough Breads
- Country Breads
- Sourdough Breads
- All Kinds of Flavors: Breads Made with the Produce of the Garden, Orchard, and Creamery
- Herb, Nut, Seed, and Spice Breads
- Savory Vegetable and Fruit Breads
- Cheese Breads
- Mixes and Some Special Breads Created from Them
- Stuffing Breads
- Circle, Squares, and Crescents: Pizzas and Other Flatbreads
- Sweet Loaves: Chocolate, Fruit, and Other Sweet Breads
- Breakfast Breads
- Coffee Cakes and Sweet Rolls
- Chocolate Breads
- Holiday Breads
- Express Lane Bread: No-Yeast Quick Breads
- Jams, Preserves, and Chutneys in Your Bread Machine
- Appendix 1 Bits and Pieces: Crumbs, Croutons, Crostini, and Toasted Appetizers
- Appendix 2 To Eat with Your Bread: Spreads, Butters, Cheeses, and Vegetables
- Appendix 3 Resources
- General Index
- Recipe Index
PAIN DE PARIS
Baguette dough used to be called pain de Paris, or Parisian bread. The French Bread
cycle will give this dough three full rises with rests in between called autolyses, which
are terribly important for developing the gluten structure, and therefore a good, chewy
texture and strong flavor. While this dough is best when formed into the familiar long
rod (program for the Dough cycle in Step 3 and see Technique: Shaping Long Loaves
of Pain de Paris for Oven Baking), it can also be fully baked in the machine as in-
structed here. It has a traditional French starter known as a pâte fermentée, or “old
dough,” a pre-ferment that is as thick and silky as a bread dough. This is a delicious
bread, which I am very proud to share with you.
1
1
/
2
-POUND LOAF
For the pâte fermentée:
1
/
2
cup water
1
1
/
4
cups bread flour
Pinch of sea salt
1
/
2
teaspoon SAF or 1 teaspoon bread machine yeast
For the dough:
1 cup minus 1 tablespoon water
2 cups bread flour
1
1
/
2
teaspoons gluten with vitamin C
3
/
4
teaspoon SAF yeast or 1
1
/
4
teaspoons bread machine
yeast
1
/
2
cup pâte fermentée
1 teaspoon sea salt
2-POUND LOAF
For the pâte fermentée:
364