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
3 cups unbleached all-purpose flour
1 teaspoon sea salt
1
1
/
2
teaspoons SAF yeast
or 2 teaspoons bread machine yeast
30 pitted black olives (don’t need to be perfect whole
olives)
One 2-ounce tin flat anchovy fillets in oil, chopped, 1 ta-
blespoon of the oil reserved
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.)
To make the dough, place all the dough ingredients in the pan with the starter. (You
don’t have to wash out the pan from the starter.) Program for the Dough cycle;
press Start. Between Knead 1 and Knead 2, press Pause and add the olives and an-
chovies with the 1 tablespoon of oil. Press Start to continue the cycle. The dough
will be moist and smooth, but flaccid.
Line an 18-by-12-inch baking sheet with parchment paper. When the machine beeps
at the end of the cycle, press Stop and unplug the machine. Immediately remove
the bread pan and turn the dough out onto a lightly floured work surface. Divide
the dough in half. With a rolling pin, roll a piece of the dough into a freeform 8-
by-10-inch rectangle and place it on the baking sheet. Lay your hand gently on the
dough with your fingers spread apart. With the tip of a sharp knife, make four cuts
into the dough between your fingers through to the baking pan, but not extending
all the way to the edge of the pan. Roll out the second fougasse, place it on the
baking sheet leaving 2 inches between the two fougasses, and slash as for the first.
Cover gently with a clean tea towel and let rise at room temperature until puffy,
about 30 minutes.
Twenty minutes before baking, place a baking stone on the lowest rack of a cold
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