Chef Jamie's Pate Ferntee Baguette - WSMV News 4

Chef Jamie's Pate Ferntee Baguette

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Pâte Fermetée

213 grams Bread flour, unbleached & unbromated – King Arthur* is great choice

138 grams water

4.5 grams salt

4 grams fresh yeast or 2 grams active dry yeast

Ferment for 4 hours @ room temp (70 degrees) or up to 24 hours under refrigeration

Final Dough

500 grams – Bread flour

345 grams – water

10 grams – salt

3 grams – active dry yeast

Pâte fermentée

Bulk fermentaion – 1 hour

Divide equally into ball shape – 10 minutes

Final shape baguette – 1 hour


Bake @ 470 degrees with steam** for 22 –25 minutes

  • * Available at Kroger, Publix and most major grocery stores
  • ** Fill clean squirt bottle with fresh cool water and spray bread liberally


  • place cast iron pan in bottom of oven & preheat for at least 1 hour, fill with water at same time as adding bread.  Make sure pan is below bread level




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