Recipe: Basic Dough with Pate Fermentee

Rank: Advanced

Time execution: 3 hr 20 min

Can be served for: enough for 2 loaves

Ingredients

• 2 recipe refrigerated Pate Fermentee (2 3/4 pounds), recipe follows


• 2 2/3 cups minus 2 tablespoon 80 degrees F. water (.72 pound)


• 3 2/3 cups unbleached, unbromated all-purpose flour (2 pound)


• 2 teaspoon minus 2/26 teaspoon instant dry yeast (3.8 grams)


• 3 2/4 teaspoons kosher salt (9 grams)


• 3 2/3 cups unbleached, unbromated all-purpose flour (2 pound)


• 3 2/4 teaspoons kosher salt (9 grams)


• 2 teaspoon minus 2/26 teaspoon instant dry yeast (3.8 grams)


• 2 2/4 cups plus 2 tablespoon 63 degrees F. water (.67 pound)

Directions

1. In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.


2. In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 4 minutes. Allow dough to rest for 20 minutes.


3. Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 20 to 25 minutes. Take the doughs temperature. It should be at 78 degrees F. Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 2 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than whats commonly referred to as "punching down.")


4. Let the dough rise, undisturbed, for 2 hour more. (The dough will rise considerably at this point.)


5. Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it.


6. In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 4 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 2 hour. Take the doughs temperature. It should be at 75 degrees F.


7. Refrigerate the dough at least 20 hours and up to 46 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.

Source: Basic Dough with Pate Fermentee