Pâte Fermentée
Recipe Type: Pre-Ferment for Bread
Author: Plentiful Sufficiency
You can use this on the same day as you make it, if you ferment it for two hours at room temperature rather than refrigerating it. I prefer to give it the overnight treatment, as it seems to bring out more flavor.
Ingredients
  • 5 ounces of unbleached all-purpose flour
  • 5 ounces of unbleached bread flour
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of instant yeast
  • 6 – 7 ounces of room temperature water
Instructions
  1. Stir together the flours and the salt in a large bowl
  2. Put the yeast, together with 6 ounces of room temperature water, into the bowl of an electric mixer.
  3. Let the yeast become active (tiny bubbles will appear on the surface of the water).
  4. Start the mixer (with paddle attachment) on slow and gradually add the flour and mix until everything comes together in a pliable – not sticky – dough. About 1 minute
  5. Adjust flour as necessary. Err on the pliable rather than dry side as water is much harder to incorporate when the dough has already coalesced.
  6. Sprinkle flour on your surface and tip the dough out and knead for another 3 – 4 minutes. If you have a dough hook for your mixer then use that instead.
  7. Place the ball of dough into a lightly oiled bowl and cover with sedan wrap. Let ferment at room temperature until it grows to about 1 1/2 times its original size.
  8. Take the ball of dough out of the bowl and lightly degas it. Place it back, re-cover then put in the fridge for anything up to three days.

 

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