Baguette Pâte Fermenté

Preparation info

  • Yield:

    1 pound

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


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


  1. 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.
  2. Pinc