Name: Rye Bread (Using Pâte Fermentée)
Cook time: 21 h
Total time: 21 h
Yield: Makes 3 loaves
Cuisine: French
Ingredients: ice for steam; flour; coarse rye flour; wine vinegar; oil; pâte fermentée; yeast; salt; rye flour; bread flour; yeast; water

Preparation info

Makes
3
loaves

Difficulty
Medium
Ready in
21 hr

Appears in

The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

About

Ingredients

Ingredient	Amount	Baker’s Percentage
*For the pâte fermentée:*

Method

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 a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 75°F (25°C) for 5 h