30 Percent Whole Wheat Pâte Fermentée Baguette

Preparation info
  • Makes


    • Difficulty


    • Ready in

      4 hr 30

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About


Ingredient Amount Baker’s Percentage
Bread flour


Prepare the mise en place. The pâte fermentée should be at least 4 hours, but no more than 24 hours old.

Combine the bread and whole wheat flours with the water in the bowl of a standing electric mixer fitted with the hook. Mix on low speed until blended. Stop the mixer and autolyse for 15 minutes.

Add the salt along with the yeast and pâte fermentée and mix