30 Percent Whole Wheat Pâte Fermentée Baguette

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