December 23, 2010

Pate Fermentee

Ah, nothing like the word "ferment" in a recipe to make it sound appealing. Of course, all yeast breads ferment, which develops the variety of wonderful flavors. This is a starter for a variety of breads.

Pate Fermentee
1 3/4 cup flour
1 3/4 cup bread flour
1 1/2 tsp. salt
1 tsp. yeast
1 1/4 cups cool water

Combine the flours, salt and yeast in a mixing bowl. Add the water, and stir with a wooden spoon until the dough forms a ball. Knead the dough vigorously until it is soft, pliable and tacky but not sticky. Knead in a few extra drops of flour or water as needed to obtain this consistency. The dough is fully kneaded when it is between 77 to 80 degrees (feels neither warm nor cool to the touch).

Place the dough in a large clean bowl misted with cooking spray. Mist the dough itself lightly with cooking spray. Cover with plastic wrap, and let dough rise for 90 minutes or until doubled in size.

Knead the dough for 30 seconds, form it into a ball, and re-cover the bowl the plastic.

Place the bowl into the refrigerator, and retard the pre-ferment overnight. It is ready to use the next day and may be frozen at this stage.

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