Day 1-Pate fermentee, or pre-ferment. This is simply water, flour, and yeast. Mixed, fermented, and allowed to rest overnight in the fridge. This helps elicit "deeper flavors." It uses all purpose flour as well as bread flour, the purpose of which I believe is to alter the gluten ratio to gain a specific protein network. How this desired level of gluten was decided, I'm not quite sure...
Day 2- Primary fermentation and shaping, the usual process. This recipe uses half bread flour and half semolina flour. Semolina flour is grainy, and alters the texture of the final loaf. However, it has very little gluten content (purpose of pre-ferment perhaps?) and is generally used to make pasta.
The finished loaf! Well worth the three days. Despite the long process it did enable the baking day to be very quick, I got up this morning, pre-heated the oven, and baked. The result? A Sunday morning started out with the smell of freshly baked bread wafting through the apartment. Perfect.
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