Pâte Fermentée

Pâte Fermentée © kvalifood.com

A partially fermented dough pre-ferment (also called “old dough”) made with a small amount of yeast and aged in the refrigerator. It adds depth of flavor and complexity to breads like French Bread, Pain de Campagne, or Pane Siciliano. This yields enough for one batch of any of those recipes.

Ingredients

Makes 16 to 17 oz (enough for 1 batch of French Bread, Pain de Campagne, or Pane Siciliano)

  • 140 g unbleached all-purpose flour
  • 140 g unbleached bread flour
  • ¾ tsp (0.19 oz) salt
  • ½ tsp (0.055 oz) instant yeast
  • 170–200 g water, room temperature

Directions

Stir together the flours, salt, and yeast in a 4-quart bowl. Add ¾ cup of the water, stirring until everything comes together and forms a coarse ball. Adjust the flour or water according to need so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading.)

Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes, or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77–81°F (25–27°C).

Lightly oil a bowl and transfer the dough, rolling it around to coat it with oil. Cover with plastic wrap and ferment at room temperature for 1 hour, or until it swells to about 1½ times its original size.

Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.

Notes

  • Same-day use: You can use this on the same day you make it by fermenting at room temperature for 2 hours instead of refrigerating. However, overnight refrigeration brings out more flavor.
  • Flour blend: The combination of all-purpose and bread flour produces the best results. If you only have one type, you may make this pre-ferment exclusively with that flour, but the blend is preferable.
  • Flavor development: Overnight cold fermentation allows the dough to develop subtle flavors that enhance the final bread.