Pate Fermentee
Category: Bread
Prep time : 15 min
Cook time : 1 hr
Total time : 12 hours
Makes: 16 ounces
Scale recipe by: ×
1 1/8 cup (5 ounces) unbleached all-purpose flour
1 1/8 cup (5 ounces) unbleached bread flour
3/4 teaspoon (0.19 ounce) salt
1/2 teaspoon (0.055 ounce) instant yeast
3/4 cup (6-7 ounces) water
Stir together the dry ingredients in a bowl. Add the water and mix.
Knead for 4-6 minutes by hand (4 minutes by machine). Dough should be soft and pliable, tacky but not sticky.
Proof in an oiled bowl for 1 hour, 1 1/2 times the original size
Remove and knead slightly to degas.
Refrigerate overnight and up to 3 days, or freeze for 3 months.
Knead for 4-6 minutes by hand (4 minutes by machine). Dough should be soft and pliable, tacky but not sticky.
Proof in an oiled bowl for 1 hour, 1 1/2 times the original size
Remove and knead slightly to degas.
Refrigerate overnight and up to 3 days, or freeze for 3 months.
If using the same day, ferment for 2 hours after the initial proof.
Mixing flours is not necessary.
Mixing flours is not necessary.
The Bread Baker's Apprentice
Submitted by Darren on 2018-08-25