Also called pre-fermented dough, fermented dough or old dough, it’s a thick type of sponge commonly used in french baking. Its hydration is around 60% and the difference with the other types of leaveners is that salt is added to the mix.
Used in a lot of French bread recipe, this dough gives a bigger rise in the oven, improve the texture and give a nice taste. You can keep the dough up to 3 days in the fridge.
- 200 g white bread flour
- 120 g water at room temp.
- 4 g salt
- 2 g fresh yeast or 1g dried yeast
Mix everything together in a mixer for 5 min in 1st, or knead it by hand for around 10 min. Cover and put in the fridge for 12 hours.