I use white bread flour in this recipe. I'd suggest making it with white flour the first time to see the results. You can then use one third of other flour such as wholemeal or rye and two thirds white flour. This recipe uses techniques discussed in the Bake Better Bread series. Further explanation of Baker's Percentages
Stand mixer versionIf you are using a stand mixer, place the dry ingredients into the bowl ensuring the fresh yeast and salt are kept separately
Add the pâte fermentée and water (Read more about water temperature). Mix on a low speed for 5 minutes
Increase the speed to medium and mix for a further 3 minutes or until the dough comes away from the sides of the bowl. You can test whether the dough is ready by: checking the temperature which should be between 24° and 26°C or pull some of the dough to check the dough has some resistance does not break easily (window pan technique).
Hand mix versionIf you are making the dough by hand, add the dry ingredients to the bowl. Rub the yeast into the flour lightly keeping it away from the salt. Add the pâte fermentée in small lumps. Add the water and mix well
When all the flour is absorbed, take the dough out of the bowl and knead until smooth. Check the temperature, it should be about 24 degrees. Check the dough for resistance and that it will not break easily.
ProvingFor either version, cover the bowl and leave at room temperature. It should be ready to shape after about an hour. Pre-heat your oven to 230°C. Read more about heat, steam and slashing your bread.
ShapingShape your bread and leave for a further 45 minutes to an hour before baking. You can place it on a couche dusted with flour and cover, or in a banetton dredged with flour and covered.
Pre heat your oven to 230°C /440°F an hour before you want to bake. If you have a pizza stone or equivalent pre-heat it too.
BakingSlash the top of the loaf and place in the oven and bake for 35 minutes,