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1
Stir together the flours, salt, and yeast in a 4-quart bowl (or in the bowl of an electric mixer).
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2
Add 3/4 cup of the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment).
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3
Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff.
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4
(It is better to err on the sticky side, as you can adjust easier during kneading.
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5
It is harder to add water once the dough firms up.)
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6
Sprinkle some flour on the counter and transfer the dough to the counter.
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7
Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky.
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8
The internal temperature should be 77 to 81F.
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9
Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
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10
Cover the bowl with plastic wrap and ferment at room temperature for 1 hour, or until it swells to about 1 1/2 times its original size.
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11
Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap.
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12
Place the bowl in the refrigerator overnight.
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13
You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.
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14
You can use this on the same day that you make it, if you ferment it at room temperature for 2 hours instead of refrigerating it.
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15
I prefer to give it the overnight treatment, however, as it seems to bring out even more flavor.
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16
If you only have bread flour or only all-purpose flour, you may make this pre-ferment with that flour exclusively, but the blend seems to bring about the best results.
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17
Pate Fermentee %
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18
Bread flour: 100%
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19
Salt: 1.9%
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20
Instant yeast: .55%
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21
Water (approx.
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22
): 65%
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23
Total 167.5%
