Baking french style bread according to Peter Reinhart's recipe is all about preferments. In fact, In his Bread Baker's Apprentice book, He describes the bread as being a lean dough that is about 70% old dough. It's quite amazing how passionate the French are about their bread, but when you taste a home-made loaf, I think you could understand the passion. I adored this bread and want to share it with yeastpotting.
Here is the preferment after being taken out of the fridge.
Mixed in the pate fermentee with the flour, salt, water and more wild yeast starter.
The sticky dough left to rest and rise. Since I use wild yeast, the rising took a little longer than usual.
After about 3 hours, the dough was separated and then made into the banneton and the epi as seen here.
The finished epi out of the oven. The crust was a beautiful golden color, and the taste was divine. I will be making this one again for sure!