The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Bagels and Pate Fermentee question.

SadieBear's picture

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.