Uploaded April 2023 | Updated September 2026, 2 weeks ago
What sets pâte fermentée apart from other types of pre-ferments is that it does not involve any extra work. It starts its life as a whole bread dough that is fully mixed. Before the dough starts bulk fermentation a portion of it is pinched off and left to ferment (usually in the fridge). This pinched-off portion is the pâte fermentée. It can sit in the fridge for a day or up to a couple of weeks. It can be used at any point.
As a result of the pre-ferment being pinched off of the main dough in the very first instance, the final dough is smaller than it should be. This will only happen once. Going forward, the pâte fermentée will be added to a whole dough recipe therefore increasing the total mass of dough at first, but once the pâte fermentée is pinched off again after mixing, the whole dough will have the correct mass once more.
While the creation of the pre-ferment required removing a portion of dough, the continued use the pre-ferment simply replaces new ingredients with old ones.
📖 Read more ➡️ chainbaker.com/pate-fermentee
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🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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#Bread #Baking #ChainBaker
What sets pâte fermentée apart from other types of pre-ferments is that it does not involve any extra work. It starts its life as a whole bread dough that is fully mixed. Before the dough starts bulk fermentation a portion of it is pinched off and left to ferment (usually in the fridge). This pinched-off portion is the pâte fermentée. It can sit in the fridge for a day or up to a couple of weeks. It can be used at any point.
As a result of the pre-ferment being pinched off of the main dough in the very first instance, the final dough is smaller than it should be. This will only happen once. Going forward, the pâte fermentée will be added to a whole dough recipe therefore increasing the total mass of dough at first, but once the pâte fermentée is pinched off again after mixing, the whole dough will have the correct mass once more.
While the creation of the pre-ferment required removing a portion of dough, the continued use the pre-ferment simply replaces new ingredients with old ones.
📖 Read more ➡️ chainbaker.com/pate-fermentee
----------------------------------------------------------------------------------
🥨 Become a channel member ⤵️
youtube.com/channel/UCzSKbqj9Z042HuJTQI9V8ug/join
----------------------------------------------------------------------------------
🌾 Support the channel on ko-fi.com ⤵️
ko-fi.com/chainbaker
----------------------------------------------------------------------------------
🔪 Find all the things I use here ⤵️
🇺🇸 amazon.com/shop/ChainBaker
🇬🇧 amazon.co.uk/shop/ChainBaker
----------------------------------------------------------------------------------
🥐 Learn all about bread making here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
----------------------------------------------------------------------------------
🍞 Share your bakes here ⤵️
flickr.com/groups/chainbaker
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
