Pâte Fermentée Recipes
BAGUETTES MADE WITH PâTé FERMENTéE RECIPE - (4.5/5)
Provided by á-70
Number Of Ingredients 12
Steps:
- Yields about 4-6 baguettes, depending on amount of dough used for each. Add all ingredients to the mixing bowl of a stand mixer except for the pate fermentee. Using the dough hook, mix on first (lowest) speed for 3 minutes just to incorporate all the ingredients. As the dough comes together, add the pâté fermentée in small portions (about 1/4 cup at a time). If necessary, add additional flour or water so that the dough remains moderately loose and not too stiff. Raise the mixer speed to next higher speed, and continue to knead for 3-5 minutes. The dough should be fairly loose and supple with an optimum temperature of 76 degrees Fahrenheit. Place the dough in a large glass (or nonreactive) bowl which has been sprayed with non-stick cooking spray, cover with plastic wrap and allow to rest and rise for 1 hour. Dump the dough onto a lightly floured surface and fold the dough in half, return to bowl, recover with the plastic and allow to rise for another hour. Return the dough to a floured surface and divide it dough into 12-16 ounce pieces (4-6 pieces). Shape lightly into rounds and allow to stand on a lightly floured work surface covered with plastic for 10-30 minutes. Then, shape the rounds into baguettes and place them onto the bottom, smooth, side of baking sheets which have been lined with parchment paper (2-3 baguettes per baking sheet). Cover with a large piece of plastic and allow to rest for another 1 to 1-1/2 hours at about 76F. Place a large, rectangular pizza stone in the middle rack of the oven and a shallow, metal pan on the shelf right beneath it and preheat the oven to 450F for about 30 minutes. Using a very sharp, serrated knife or razor blade, make 5-7 slashes on the top of each baguette. Open the oven and, holding the baking sheet just above the pizza stone, tilt it gently so that the parchment and baguettes slide off carefully onto the pizza stone. You may need to guide the parchment with your free hand (using an oven mitt, of course). Pour 1 cup of hot water into the shallow pan under the pizza stone and close the oven door quickly. Bake for about 24 to 26 minutes, until golden brown.* *If you wish to par-bake a few baguettes, cut the baking time down by about 10 minutes - or until they are a very pale, light brown. Cool, wrap in plastic wrap or foil and freeze. Unwrap and allow to come to room temperature before the finished baking in a preheated 450F degree oven for about 10 minutes or until golden brown.
BASIC DOUGH WITH PATE FERMENTEE
Pate Fermentee just means "old dough". "Old dough?", you say. Well, this old dough is basically a starter that is made the day before, and cuts down on the time you eventually spend in the kitchen. Nothing wrong with that. It also makes the bread last longer, gives it a slightly acidic and subtly complex flavor, and helps the inside of the bread form tiny irregular holes that are a sign of great artisanal bread (called "crumb" in baker-speak). If you can, try weighing out the ingredients, instead of using measuring cups and spoons?it's much more accurate. Use this dough to make Scali, an Italian sesame seed-crusted bread, or Gorgonzola and Walnut Fougasse?or both.
Provided by Food Network
Time 3h20m
Yield enough for 2 loaves
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
- 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 3 minutes. Allow dough to rest for 10 minutes.
- Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's 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 1 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 what's commonly referred to as "punching down.")
- Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
- Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it.
- In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 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 1 hour. Take the dough's temperature. It should be at 75 degrees F.
- Refrigerate the dough at least 10 hours and up to 36 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.
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- Mix for 3 minutes at a low speed, then a further 3 minutes at medium speed. The dough should come away cleanly from the sides of the bowl.
- If you are making by hand, place the flour in a large bowl. Rub the fresh yeast into the flour. Add the salt, then the water. Mix well, then knead until smooth - about 10 minutes
- Place the dough in a bowl or box and cover well. Place in the fridge and leave for at least 3 hours. Use within 3-4 days.
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From kingarthurbaking.com
5/5 (18)Total Time 18 hrs 30 minsServings 2Calories 110 per serving
From kingarthurbaking.com
5/5 (18)Total Time 18 hrs 30 minsServings 2Calories 110 per serving
- To make the soaker: Mix all of the ingredients until thoroughly combined. Cover the bowl and let rest at room temperature for about 14 hours. , To make the pâte fermentée: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the ingredients until thoroughly combined. Cover the bowl and let rest at room temperature for about 14 hours. , To make the dough: When you’re ready to make the dough, combine all of the ingredients in a mixing bowl, or the bowl of your stand mixer. Mix and knead to make a supple, elastic dough. If you’re using a stand mixer, mix on low speed for 3 minutes to incorporate the ingredients, then on medium speed for about 5 minutes, or until the dough looks fairly well developed.
- Cover the bowl with plastic wrap or a reusable cover and allow it to rise for 1 hour. After 1 hour uncover the bowl and, using a bowl scraper or spatula, run the scraper or spatula down the inside far wall of the bowl. Bring the dough up from the bottom of the bowl, and fold it over on top of itself. Turn the bowl 90° and repeat; repeat twice more (for a total of four times), turning the bowl 90° each time. This process, which helps develop the dough, is called a fold. Re-cover the bowl, and let the dough rise for another 60 minutes, adding another fold midway through if the dough doesn’t seem elastic and strong enough.
- Gently deflate the dough and divide it into two pieces; each will weigh about 830g. Shape each piece into a rough ball, cover, and let rest for about 20 minutes; this rest will make the loaves easier to shape.
- After the rest, shape the two pieces of dough into rounds or logs. Place them on a piece of parchment or a lightly greased baking sheet. If the dough seems very soft, for added support turn the loaves (seam side up) into two floured brotforms (round or oval), or into two bowls lined with floured smooth cotton dish towels.
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- To make the pâte fermentée: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the ingredients until thoroughly combined. Cover the bowl and let rest at room temperature for about 14 hours.
- To make the dough: Combine all of the ingredients in a mixing bowl, or the bowl of your stand mixer. Mix and knead to make a supple, elastic, rather stiff dough. If you’re using a stand mixer, mix on low speed for 3 minutes to incorporate the ingredients, then on medium speed for about 5 minutes, or until the dough looks fairly well developed. , Place the dough in a lightly greased bowl and let it rest, covered, at warm room temperature (75°F to 78°F is ideal) for 2 hours. The dough should double in bulk, or at least expand considerably.
- Divide the dough into 12 pieces, about 115g each, and roll each piece into a blunt cylinder. Cover the pieces and let them rest and relax for 20 minutes.
- Sprinkle a baking sheet with cornmeal or semolina. Or line with parchment first, then sprinkle with cornmeal or semolina.
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