Bagels and Pate Fermentee question.
Hey there everybody,
I've made Jefferery Hamelman's bagels many many many times with great success. But, yesterday, for the the first time I noticed that at the bottom of his recipe in Bread it reads, "note: 20% of the overall flour can be pre fermented in a pate fermentee". I can't exactly figure out why this confuses me so much. I've never baked with pate fermentee, only poolishes. I guess my questions are...
Would I make a 20% scaled down version of the recipe and then add that to the dough next time I made bagels? And then reserve about 20% of the full recipe once finished?
Really, if someone couple explain this to me like I'm 5 years old that would be great.
Thanks a bunch everybody.