Pate fermentee

1. Mix the flours and salt together in a medium mixing bowl, then sprinkle the yeast on top.
Add about 1/4 c of the warm water (I tend to measure the water just before using it so it doesn’t cool down) to the flour mixture and stir with a wooden spoon.
Make a well in the center of the flour mixture and add more water.
Continue to stir the dough; it will pull together in ragged sheets or clumps at first. Continue to add water as needed; you’re aiming for a dough ball that pulls away from the sides of the bowl, with little flour visible.
As you stir the dough, it will become thicker and stiffer
It’s fine to have a slightly sticky dough since it’s easy to add flour to the dough during the kneading process; it’s almost impossible to add water to the dough once you begin kneading!
Note that the dough has cleared the excess flour from the bowl's interior
Flour a large board or other surface (flour your hands too!) and scrape dough out onto the board.
Begin kneading the dough by pulling it into a ball.
Scrape and flour as needed!
After a few turns, the dough begins to smooth out; there are still lumps:
You can see where I last folded the dough
When the dough is a smooth elastic ball, you’re done! The entire kneading process takes between 4 and 6 minutes. (You can do this in a stand mixer with the dough hook, too; check after 4 minutes). The dough should be tacky, but not stick to your hand or fingers. If you’re truly anxious, you can test the dough’s temperature with an instant read; the temp should range from 77 to 81 degrees F.
Very elastic with a smooth surface!
Spray a large bowl (I used a plastic food container with a lid) with cooking spray. Add the dough to the container, turning it to coat all sides with the oil.
The bowl/container needs to be oiled and the dough should be rolled around so its surface is oiled!
Cover the bowl with plastic wrap (or snap on the plastic lid) and let rise in a draft-free, dark place (I use a shelf in my pantry or my oven) until the dough has risen to 1 1/2 times its size. This will take about 60 minutes. When the dough is ready, place it back on the floured board and de-gas it slightly by pressing on the dough’s surface with your fingertips.
Knead the dough one or two times to shape into a ball. Place the dough back into the bowl, cover it and refrigerate overnight.