This rustic-style French bread is made using a poolish or sponge. The fermentation period is fairly short, which makes for a loaf which is not as sour as some breads of this type. It is also lighter and slightly less chewy.
Pour the water for the poolish into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.
Sprinkle over both types of flour, ensuring that the water is completely covered. Make a small indent in the centre of the flour; add