PÂTE FERMENTÉE

Also called pre-fermented doughfermented 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.

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Pâte fermentée

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.
TYPE: Starter
COUNTRY: France
YIELD: 1 recipe
KNEADING: 5 mins
FERMENTATION: 12 hrs
TOTAL TIME: 12 hrs 5 mins

INGREDIENTS

  • 200 g white bread flour
  • 120 g water at room temp.
  • 4 g salt
  • 2 g fresh yeast or 1g dried yeast

INSTRUCTIONS

  • 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.

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