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 firstname.lastname@example.org.