Pâte Fermentée Baguette

Pâte Fermentée

Ingredients:
213 grams bread flour
139 grams water
4 grams salt
4 grams yeast

Preparation:
1. Ferment for 4 hours at 70°F or for up to 24 hours under refrigeration.

Final Dough

Ingredients:
500 grams bread flour
345 grams water
10 grams salt
6 grams yeast
360 grams Pâte Fermentée

Preparation:
Desired Dough Temperature: 76°F

1. In a Kitchen-Aid style mixer using the hook, combine all of the
ingredients on low speed for 4 minutes Turn the mixer to second or
third speed and mix for another 3 or 4 munutes or until the dough is
somewhat smooth and elastic.

2. Turn the dough out of the mixer and into a lightly grease bowl.
Cover the bowl with plastic and leave it at room temperature for 1 hour.

3. After 1 hour, turn the dough out on to a lightly floured surface.
Using the bench scraper and a digital scale, divide the dough into
350 gram pieces. Shape the pieces into a log and place them
seam-side down on the table. Cover them with plastic and let them
rest for about 15 minutes.

4. Shape the logs into 22" baguettes and place them seam-side
down on boards with baker's linen. Cover the loaves lightly with
plastic and leave them at room temperature to proof for about
1 hour.

5. When the loaves are ready, score them and bake them at 470°F,
with steam, for 22 - 25 minutes.