French_bread_with_pate_fermentee
 Share
The version of the browser you are using is no longer supported. Please upgrade to a supported browser.Dismiss

View only
 
 
ABCDEFGHIJKLMNOPQ
1
French Bread with Pate Fermentee
2
1. Pate fermentee
3
4
Dough mass, g:1000IngredientMass, gBakers %
5
6
Bread flour28750%
7
Dough hydration, %:72%Water, 30 °C20736%
8
Salt50.9%
9
Instant yeast1.40.3%
10
Pate fermentee hydration, %:72%Σ50087%
11
12
2. Final mix
13
Prefermented flour, %50%
14
IngredientMass, gBakers %
15
16
Pate fermentee50087%
17
Bread flour24142%
18
Whole rye flour468%
19
Water, 35 °C20736%
20
Salt50.9%
21
Total ingredientsMass, gBakers %Instant yeast1.40%
22
Σ1000174.3%
23
Bread flour52892%
24
Whole rye flour468%
25
Water41372%
26
Salt101.8%
27
Instant yeast2.90.5%
28
Σ1000174.3%
29
30
Process:
31
32
1. Mix pate fermentee. Ferment at room temp for 2 hours, refrigerate for a week.
33
34
35
36
37
2. Take pate fermentee straight from the fridge, cut into pieces and use in final mix.
38
39
40
41
42
3.Ferment for 2.5 hours at room temp, with 3-4 folds.
43
44
45
46
47
4. Divide, bench rest 15 min., shape. Proof 45 minutes at room temp.
48
49
50
51
52
5. Bake according to personal preference when baking a hearth bread.
53
54
55
56
NOTE: room temp is assumed to be about 21 °C.
Loading...
Main menu