Pain de Paris

Baguette dough used to be called pain de Paris, or Parisian bread. The French Bread cycle will give this dough three full rises with rests in between called autolyses, which are terribly important for developing the gluten structure, and therefore a good, chewy texture and strong flavor. While this dough is best when formed into the familiar long rod (program for the Dough cycle in Step 3), it can also be fully baked in the machine as in