Country Bread with Pâte Fermentée

These rustic, country-style boules get enhanced flavor and texture with the addition of the traditional French pre-ferment, pâte fermentée. Additionally, our Saf-Pro Relax 200 deactivated yeast reduces tearing when molding, improves crumb structure and enhances the final appearance of the end product.

Country Bread with Pâte Fermentée

3
(1)
Prep Time: 16-20+ hours
Bake Time: 45 minutes
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Ingredients

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Pâte Fermentée
Artisan Bread Flour48502-
Water211.2301200
Saf-Instant Red-.0150.1-4
Salt-1.30.9-36
Fermented Dough
Artisan Bread Flour48502-
Water214.1321280
Saf-Instant Red-0.070.05-2
Salt-1.30.9-36
Pâte Fermentée74.64813240
Total220.76-10194

Lesaffre Products Used

Instructions

Prepare pâte fermentée a day in advance by mixing ingredients to light development and allowing to ferment overnight for 14 to 18 hours.

 

When pâte fermentée is ready, combine with all ingredients and blend together on your mixer’s first speed for 4 minutes, and then for an additional 2 minutes on your mixer’s second speed to light development. Allow dough to bulk ferment in a sprayed container for 2.5 hours with 2 folds each at 50 minutes.

 

Next, divide dough into 1.5 lb (680 g) portions and gently round. Let rest for 10 minutes. Then, shape into boules and proof in baskets at room temperature for 1.5 to 2 hours.

 

To bake, transfer dough pieces to setter and bake at 410°F (210°C) in a deck oven, with 3 seconds of steam, for about 35 minutes. Open vent after 10 minutes and keep an eye on boules towards the end of the baking process as the bottoms may get dark.

 


 

The above is a suggestion only.

Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to bakingcenter@lsaf.com.