* Exported from MasterCook *
Pate Fermentee
Recipe By :Jessamyn Waldman Rodriguez
Serving Size : 0 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup lukewarm water -- plus, (120g)
1 teaspoon lukewarm water
2/3 teaspoon active dry yeast
1 1/3 cups bread flour -- plus, (180g)
1 tablespoon bread flour
1 teaspoon kosher salt
Makes about 1 1/2C/300g, risen and deflated
Pate Fermentee is an ingredient in many recipes for lean and enriched
doughs. You need to make it 8-24 hrs before you bake your bread. This
extra step extends fermentation time and allows you to achieve a
light, flavorful loaf with less yeast. This does not impart a sour
flavor to the bread, instead it adds depth of flavor and extends the
shelf life of your bread. If you make bread often you can save the
trimmings from lean doughs to use in your Pate Fermentee. Many breads
you already make, you will mix a batch of the Pate Fermentee the day
before, then refrigerate it until you are ready to bake.
Put the water and yeast in the bowl of a stand mixer fitted with a
dough hook, then add the flour and salt. Mix on low speed for 2 min
until combined into a shaggy dough. Cover the bowl with plastic wrap
and let stand at room temp for 30 min.
Refrigerate the mixture for a minimun of 8 hrs and a maximum of 24.
(There is no need to return it to room temp before using.)
If you're measuring the Pate Fermentee rather than weighing it, be
sure to defate it with a wooden spoon or with floured fingertips
before measuring.
Source:
"The Hot Bread Kitchen Cookbook"
Yield:
"300 grams"
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Per Serving (excluding unknown items): 698 Calories; 3g Fat (4.3%
calories from fat); 24g Protein; 140g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 1889mg Sodium. Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat.