yes, I had to get all fancy and make a bread with a fancy Frenchified name. And, of course, that meant I had to use the fancy Frenchified name for a title. Sorry about that!
I found the recipe in Beth Hensperger's Bread Machine Bible. Of course, I never finish my bread in the machine, and I often just use my mixer to process it, especially if I'm making a large batch. But, as I've said before, the bread machine is a very fine mixer!
PAIN DE PARIS
Pate Fermente Starter
1/2 cup warm water (about 95F - the temperature of my fingers)
1-1/4 cup flour
1/4 tsp sea salt
1 tsp yeast.
Mix the ingredients in the bread machine or a mixing bowl, and let sit at room temperature for 3 to 12 hours. Punch down every 4 hours if it's sitting long. (Or, you can mix it and put it in the fridge overnight, taking it out to come to room temp an hour before you plan to use it.) Makes enough for 2 batches of bread.
1-1/3 cup warm water
3-1/4 cups flour
1-1/2 tsp sea salt
3 tsp gluten
2 tsp or 4 tsp (for fast rising) yeast
3/4 cup starter (half the batch)
Dissolve the yeast in the water, and stir in the rest of the ingredients. To measure the starter, rinse a dry measuring cup with cold water, shake it off, and scoop out the starter. It will be a low 3/4 cup, otherwise, your second batch won't get the proper amount. Mix according to my bread making directions (link over there---->), let it rise for 15 minutes, form into loaves, and bake for 17 to 20 minutes at 375F. Note that this bread doesn't brown up much.
I made this on two separate nights. The crust was very crunchy, and Thor especially loved it. It was good, but nothing very special. The verdict? I probably won't make this often, because the starter is a pain. I had been hoping for a weak sourdough flavor, especially in the second batch, but it didn't happen. My boys did enjoy it as a grinder, but no more so than my usual French bread. Ah, well, we must keep life interesting around here, right?