Going with the usage of these terms in Reinhart, where they have about the same hydration, and a pate fermentee has salt but a biga doesn't (and perhaps a bit less yeast), how does using a biga vs a pate fermentee affect the outcome of a recipe? Will taking a recipe that calls for one and using the other (adjusting for the salt difference in the final dough) change the result in any noticeable way? Has anyone experimented with this?
Eric
I'm using a pate fermentee in a whole-wheat loaf made with 50% ww and 50% apf. I much prefer using a poolish and would like to switch over. The dough is fairly extensible now and I wouldn't want to increase it.
The pre-fermented flour percentage with the pate is 25%. Anyone have experience with this type of substitution?
Dave
I'm not sure why, but the flurry of Anis Boubsa and Pain á l'Ancienne entries a short time back made me want to try baking baguettes...with the added stipulation of using straight sourdough and no baker's yeast.
I developed a recipe from Hamelman's Baguettes with Pâte Fermentée. This is what I came up with...
On Thursday night, I created the fermentée as follows:
