Pain au Citron

Prepare the mise en place for the pâte fermentée, taking care that the water is about 75°F (25°C).

To make the pâte fermentée, combine the bread flour and water with the yeast and salt in the bowl of a standing electric mixer fitted with the hook. Mix on low speed until completely blended; the mix will be quite stiff. When blended, scrape the mixture into a medium m