November 21, 2018 - 3:14pm
![breadforfun's picture breadforfun's picture](https://www.thefreshloaf.com/files/styles/thumbnail/public/pictures/picture-28104-1366217385.jpg?itok=eOl9VPVm)
Hamelman’s Baguette with Pâté Fermentée
![](https://www.thefreshloaf.com/files/styles/default/adaptive-image/public/28104/C64347D0-92CE-4D80-9E8A-1E50208C1FB9.jpeg?itok=9dYXj2EO)
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
You have done a nice job there Brad
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