Day 1 – Prepare the Pate Fermentee

1. The day (or evening) before you plan to make the bread, add all of the pate fermentee 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 sweet potato

1. Refer to the notes for the roasting method. You may prepare the sweet potato ahead of time and place in the refrigerator or make it the same day as the final dough. Cool slightly then mash with a potato masher. Use 200-250 grams of the potato mash in the final dough.

Day 2 – Mix the Final Dough

1. This dough can be mixed by hand, but it’s a workout! I recommend using a stand mixer, if you have one.
2. Add all the ingredients to bowl of a stand mixer (except for the preferment and pecans) and mix at first speed for three minutes. While the dough comes together add the preferment in small chunks. Then mix on second speed for 4 minutes. The gluten will be moderately developed and the dough should be supple.
3. Add in the pecans and dried cranberries, if using. Mix on low speed until incorporated or knead in the pecans by hand.
4. Bulk Fermentation – Cover the bowl with plastic wrap, a kitchen towel, or plate. Allow dough to bulk ferment for 2 – 2 1/2 hours; complete 2 folds at 45 minute intervals.
5. Shape -Turn the dough out onto a lightly floured surface. The dough should be firm and noticeably elastic. Cut the dough in half and shape each piece into an a round boule. Let the balls rest on the counter for 10 to 15 minutes.
6. Final Proof – Dust two lined banneton baskets with a mixture of AP/rice flour. Reshape the dough into tight boules and place seam side up in the baskets. Cover with plastic wrap, a plate, or kitchen towel, and let rise at warm room temperature for 45-60 mintutes. Alternately, proof the loaves on the counter for an hour, then place in the refrigerator overnight.
7. Preheat – Oven to 450°F (205°C) with a cloche, Dutch Oven or other baking pot on the bottom rack. Let it preheat for 30-45 minutes prior to baking the loaves.
8. Score Loaves – Carefully turn out the loaves from the proofing baskets onto parchment paper sprinkled with cornmeal. Score the loaves with a lame or serrated knife in the pattern of your choice.
9. Bake the Loaves – 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. Bake each loaf 25 minutes with the lid on and 15 minutes with the lid off, for a total of 40 minutes.
10. Carefully remove the loaf from the oven and place it on a wire rack for cooling.
11. Repeat the baking process with the remaining loaf. Preheat the oven again to 450 degrees F. before baking the 2nd loaf.