The Fresh Loaf

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Idea uses for my pate fermentee

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LeeYong's picture
LeeYong

Idea uses for my pate fermentee

I've just made a batch of pate fermentee... was wondering if anyone have any suggestions as far as recipes are concern so I can use up what I have left... I'm planning on making a small batch of Baguettes from Joe Pastry's blog...


Thanks everyone!


LeeYong

Frequent Flyer's picture
Frequent Flyer

...with pate fermentee is a good one.  I modified the recipe to allow all of the whole wheat flour to  be either in the pate fermentee or a soaker to which I added salt at 1.8% of the flour in the soaker.  The soaker was hydrated at 75% of the flour in it.