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 p