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Gastronomists Weekly

Sunday, November 7, 2010. I did not get the big holes that were talked about in the recipe. I am not quite sure what I am doing wrong. It tasted great the texture was simply not right. Oh well. I will just have to try again. 3 C Pate Fermentee recipe below. 1 14 C Unbleached All Purpose Flour. 1 14 C Unbleached Bread Flour. 34 2 T Warm Water. 1 18 C Unbleached All-Purpose Flour. 1 18 C Unbleached Bread Flour. 12 tsp Yeast34 C 2 T water, room temp. 5 C unbleached bread flour. 6 T olive oil. 2 Coa.
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Gastronomists Weekly

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Sunday, November 7, 2010. I did not get the big holes that were talked about in the recipe. I am not quite sure what I am doing wrong. It tasted great the texture was simply not right. Oh well. I will just have to try again. 3 C Pate Fermentee recipe below. 1 14 C Unbleached All Purpose Flour. 1 14 C Unbleached Bread Flour. 34 2 T Warm Water. 1 18 C Unbleached All-Purpose Flour. 1 18 C Unbleached Bread Flour. 12 tsp Yeast34 C 2 T water, room temp. 5 C unbleached bread flour. 6 T olive oil. 2 Coa.

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This web page gastronomistweekly.blogspot.com states the following, "Sunday, November 7, 2010." We saw that the webpage said " I did not get the big holes that were talked about in the recipe." It also said " I am not quite sure what I am doing wrong. It tasted great the texture was simply not right. I will just have to try again. 3 C Pate Fermentee recipe below. 1 14 C Unbleached All Purpose Flour. 1 14 C Unbleached Bread Flour. 34 2 T Warm Water. 1 18 C Unbleached All-Purpose Flour. 1 18 C Unbleached Bread Flour. 12 tsp Yeast34 C 2 T water, room temp. 5 C unbleached bread flour."

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