Daily Archives: March 18, 2009

Epi Baguettes

Week Twelve: Pre-Fermented Breads The bread for today uses a pre-ferment known as a pâte fermentée, or “fermented dough” in French.  This technique uses a piece of dough from a previous batch of bread as the pre-ferment, introducing flavor and … Continue reading

Posted in Savory, Yeast Breads | 1 Comment