Day 1 – Prepare the Pate Fermentee

1. The day (or evening) before you plan to make the bread, add all of the ingredients in a medium bowl and mix using a wooden spoon or Danish dough whisk until just smooth.
2. Cover tightly with plastic wrap or a tight-fitting lid. Allow the preferment to sit at room temperature for 12-16 hours, depending on temperature in your kitchen.
3. After the pate fermentee has fermented on the counter, use it immediately in the final dough or place it in the refrigerator for a day or two before using. If you place it in the refrigerator, allow it to warm up to room temperature before adding to the dough.

Roast the beets

1. You may prepare the beets ahead of time and place in the refrigerator or roast them the same day that you make the final dough.
2. Preheat the oven to 400 degrees with a rack in the middle position. Line a rimmed baking sheet with foil. Cut off the leafy tops of the beets. Wash and scrub them well. No need to peel them.
3. Place the beets on the foil and drizzle lightly with olive oil. Add a sprig or two of thyme or another herb, as desired. Wrap the foil to create a steam packet.
4. Roast the beets at 400 degrees for 45 – 60 minutes (smaller beets will take less time). The beets will be done when a skewer slides easily to the center. Allow the beets to cool, then trim the stems and root ends. Rub the skins off. They should come off easily. After peeling, mash the beets with a potato masher.
5. Use 150-200 grams of the roasted beet mash in the final dough. I started with about 300 grams of beets and ended up with about 175 grams (2/3 cup) after roasting and peeling the beets.

Day 2 – Mix the Final Dough

1. I recommend using a stand mixer for this dough, if you have one.
2. Add all the ingredients to bowl of the mixer (except for the preferment and fennel seeds) and mix at first speed for three minutes.
3. While the dough comes together add the preferment in small chunks. Then mix on second speed for 4 minutes. The gluten should be moderately developed and the dough should be supple. Add more flour if needed, a tablespoon at a time.
4. Add in the fennel seeds, if using. Mix on low speed until incorporated or fold in the seeds by hand.
5. Cover the bowl with plastic wrap, bees wrap, a kitchen towel, or plate. Allow the dough to bulk ferment for 2 – 2½ hours; complete 3 folds at 30-minute intervals.
6. Turn the dough out onto a lightly floured surface. The dough should be firm and noticeably elastic. Shape into an a round boule. Let rest on the counter for 10 to 15 minutes.
7. Dust a lined banneton proofing basket with rice flour. Reshape the dough into a tight boule and place seam side up in the basket.
8. Cover with plastic wrap, a plate, or kitchen towel, and let rise at warm room temperature for 45-60 minutes.
9. Alternately, proof the loaves on the counter for an hour, then place in the refrigerator overnight. The next day, the loaves can be baked straight from the refrigerator.
10. Preheat oven to 450°F (205°C) with a cloche, Dutch Oven or other baking pot on the bottom rack. Let it preheat for 45 minutes prior to baking the loaves.
11. Carefully turn out the loaves from the proofing baskets onto parchment paper sprinkled with cornmeal. Score the loaves in the pattern of your choice.
12. When the oven and bread pot have preheated sufficiently, remove the lid and transfer the scored loaf (on the parchment) to the bottom of the baker. Use the “parchment sling” to transfer the loaf in and out of the baker to keep from getting burned.
13. Bake each loaf 20-25 minutes with the lid on and 15 minutes with the lid off, for a total of 35-40 minutes.
14. Carefully remove the loaf from the oven and place it on a wire rack for cooling.