Pain Polka

This rustic and crusted loaf, so deeply cut before baking that you break off tasty mouthfuls with your fingers rather than cutting tidy slices, is made with a starter of the previous day’s dough - in France called simply, pâte fermentée. If you are not making bread every day, it will keep for longer in the refrigerator. However, the simplest routine is perhaps to make a straightforward bread on one day and keep back enough fresh dough to make a pain polka the next.