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 AU LEVAIN Makes 2 round loaves
This is good plain bread, country style. You will run the Dough cycle several times; to
make the chef, or French-style starter, which sits overnight to ferment, and then to
make the levain sponge, which sits for a few hours before mixing the final dough. My
chef starter is nontraditional, but the buttermilk makes for a quick, aromatic starter,
flecked with golden specks of butter, that would normally take a week to develop. This
loaf utilizes a levain-levure, a starter that is made with some commercial yeast (differ-
ent than a levain naturel, a true sourdough without any manufactured yeasts and all
fermentation by wild airborne yeasts). You can remove a walnut-sized piece of the
dough, called a levain or old dough, and place it in a jar in the refrigerator. This little
ball of dough can be used in place of the chef starter when you make your next batch of
bread; it needs to be used within a week. If you keep cutting off a little ball of dough
whenever you make the bread, the flavor of your loaves will evolve just like in the old
Parisan cellar bakeries. This bread is baked in the oven to get that good crust and
round shape and has a fine, chewy texture.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
For the chef starter:
1 cup buttermilk
2 tablespoons water
1
1
/
4
cups bread flour
3 tablespoons dark rye flour
1
/
2
teaspoon SAF or bread machine yeast
For the levain:
All of the chef starter
1
/
2
cup water
1 cup bread flour
1
/
4
cup dark rye flour
1
/
4
teaspoon SAF or bread machine yeast
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