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
1
/
2
cup water
1
1
/
4
cups bread flour
1
/
4
teaspoon sea salt
1
/
2
teaspoon SAF or 1 teaspoon bread machine yeast
For the dough:
1
1
/
3
cups water
3 cups bread flour
2
1
/
2
teaspoons gluten with vitamin C
1
1
/
4
teaspoons SAF yeast or 1
3
/
4
teaspoons bread ma-
chine yeast
3
/
4
cup pâte fermentée
1
1
/
2
teaspoons sea salt
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 con-
tinue 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
1
/
2
cup (for the 1
1
/
2
-pound loaf) or
3
/
4
cup (for the 2-pound loaf) of
starter and set it 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 (enough for 2 to 3 batches of Pain de Paris) in the refrigerator for up to
48 hours (see Bread Machine Baker’s Hint: Storing Pâte Fermentée for more in-
formation). Or discard it and make a new batch the next time you make this bread.
To make the dough, place the water, flour, gluten 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 dark and program for the French Bread
cycle; press Start. After Knead 1, press Pause. Add the reserved pâte fermentée
and the salt. Press Start to continue. The dough will be moist and smooth.
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