Application Guide

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 be-
come 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
370