Rustic European Breads from Your Bread Machine
I used the recipe for Pain de Champagne, which begins with the making of a poolish. First the flour, water, and yeast go in the pan.
You run that through the dough cycle and you get a wet, yeasty smelling dough, which sits in the bread machine pan overnight.
The next day you add the rest the ingredients, and process on the dough setting.
Then comes my favorite part. You take the dough out of the machine, shape it, and let it rise. After it's risen for about 30 minutes, you slash it and pop it in the oven.
No, wait, did I say shaping it was my favorite part! No, it's taking it out of the oven and looking at this.