Friday, February 3, 2012

Pate fermentee

 This is a pre-ferment for making great tasting bread the next day. Mix this up the night before and bake bread the next day for lunch. You can also use on the same day if you wake early. A pre-ferment's purpose is for improving flavour and structure.

1 cup unbleached all purpose flour
1¼ cup white unbleached bread flour
¾  teaspoon salt
1/2 teaspoon instant yeast
¾ cup water plus two tablespoons at room temperature

Stir everything together, holding two table spoon of water till last to adjust the dough if it is too dry. It is better to err on the sticky side. Mix with the dough hook on medium speed for 4 minutes or 6 minutes on the bench. Place in an oiled bowl and ferment at room temperature for 1 hour or until it swells to 1.5 times its original size.

Lightly degas the dough, fold over and return to bowl, cover and place in fridge overnight.
Keeps for 3 days.

Use for Pain de Campagne or Pane Siciliano.

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