Baguette Pâte Fermenté

Name: Baguette Pâte Fermenté
Yield: Yield: 1 pound (455 g)
Ingredients: 10 ounces (285 g) bread flour; Vegetable oil or pan spray; 1 teaspoon (5 g) salt; ½ teaspoon (2.5 ml) fresh compressed yeast (see Note); ¾ cup (180 ml) water, at room temperature

Preparation info

Yield:
1 pound

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

½ teaspoon (2.5 ml) fresh compressed yeast (see Note)
¾ cup (

Bread
Vegan

Method

In a mixer bowl, dissolve the yeast in the water. Add the flour and the salt. Knead at medium speed, using the dough hook attachment, until the dough is soft and pliable; scraping down the dough a few times, and, if it seems necessary, dust a little flour around the bowl. It will be somewhat tacky without being sticky and will take aproximately 10 minutes.
Pinc