The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pate Fermentee Baguette Sourdough

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pate fermentee

November 23, 2009 - 10:22pm -- patnx2

HI I have been making this bread posted by ryeaskrye, I love it and the results. Latly i have been adding rye flour. Last batch @25%. Getting closer to the rlye  I like. I have no dreams of getting the rye bread from 1970's Buffalo, NY but......... Ok the Q. now is if i push the rye % up to 33 what to change?  Water,kneading?   Again thanks to all the great posts and info. Patrick from Modesto

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