Baguettes with pàte Fermentée

Baguettes Produced with pâte fermentée share certain qualities with those made with poolish: rich crust color, creamy crumb, subtle nutty fragrance. The cell structure tends to be slightly more open with poolish baguettes due to the higher activity of the protease enzyme in poolish, which also results in a more extensible bread. Nevertheless, production can be simplified when the pâte fermentée comes from a previous mix, and the overall bread quality can be of the highest qual