Pâte Fermentée Baguette from The Fundamental Techniques of Classic Bread Baking by French Culinary I
Prepare the mise en place. Combine the bread flour 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 m...
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Ingredients
- bread flour
- water
- salt
- yeast
- pâte fermentée
- oil
- flour
- ice for steam
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