This is a formula for Pain Ordinaire with Pate Fermentée. It is in
metric weights and I suggest that you use weight measure rather than
volume as it is more consistent.
Pain Ordinaire W/Pate Fermentée 750.0 Grams
50.0% Unbleached A/P Flour 171.3 Grams
50.0% Unbleached Bread Flour 171.3 Grams
0.4% Yeast 1.4 Grams
2.0% Salt 6.9 Grams
0.5% Malt Powder 1.7 Grams
66.0% Water 226.1 Grams
50.0% Pate Fermentée 171.3 Grams
218.9%
Pate Fermentèe
Quantity Needed 171.3 Grams
100.00% Bread Flour 102.3 Grams
0.60% Yeast 0.6 Grams
1.90% Salt 1.9 Grams
65.00% Water 66.5 Grams
167.50% total 171.3 Grams
The process is quite simple. First measure the dry ingredients for
the pate fermentée and then add the water. Mix to form a moderately
firm dough then place in an oiled container, cover, and ferment for
about an hour before placing in the refrigerator overnight, or up to
three days.
On baking day remove the pate fermentée from the refrigerator and
let it warm to room temperature. Weigh the ingredients for the dough
then add the water. After the flour is hydrated let it rest for about
20 minutes before continuing. Continue the process adding the pate
fermentée in golf ball size pieces and knead until it is completely
incorporated in the dough. Place the dough in an oiled container,
cover, and ferment until double.
After fermentation is complete divide the dough into single loaf
portions, I usually use about 750 grams for a Boule and about 500 for
a baguette. Form the dough into the desired form and then place on a
well floured towel for baguette and a cloth lined bowl for Boule. A
cloth lined basket, or banneton or a linen baker's couche can also be
used if you have them. Ferment again until about double and a finger
dent remains when poked.
Preheat oven and baking stone to 500 F. for at least 30 minutes with
a steam pan on the shelf below the baking stone. Turn dough onto a
peel (I use a piece of 1/16 inch hardboard), slash the top with a
sharp knife and slide the loaf onto the baking stone. Pour about half
a cup of water into the steam pan, close oven, and reduce the heat to
450 F. Bake for about 20 minutes then turn the loaf for even
browning. Bake for an additional 15-20 minutes or until the internal
temperature of the loaf is around 200 F.
Cool on rack, and enjoy.
Hope this helps.
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