Stir together the flour, yeast and malt powder in a bowl. Add the water, pâte fermentée, egg and olive oil to the bowl of your mixer. Mix these wet ingredients briefly with the paddle attachment. Add the dry ingredients and mix with the dough hook for one minute or until a dough ball forms. Add the salt, and then knead for four to six minutes, adding flour or water to make a dough that is soft and tacky, but not sticky. Take the dough’s temperature to insure you are in the 77º to 81ºF range. Continue to knead if you are on the low side. Otherwise, turn the dough out onto a lightly floured surface and knead by hand as shown in the Hand Kneading Demonstration VIdeo. Once the dough is at the proper, fully kneaded temperature, passes the windowpane test and has been formed into a ball, turn it into an oiled bowl, rolling it to coat with oil.