The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hamelman’s Baguette with Pâté Fermentée

breadforfun's picture
breadforfun

Hamelman’s Baguette with Pâté Fermentée

These are such fun I can’t believe I never made them before! I substituted about 15% milled and sifted hard white wheat for part of the bread flour and increased the hydration accordingly. 

Happy Thanksgiving everyone! 

-Brad

 

Comments

yozzause's picture
yozzause

You have done a nice job there Brad

breadforfun's picture
breadforfun

Thank you Derek, they are both fun to make and fun to serve and eat. And it’s easier than shaping dinner rolls, too. 

-Brad