Pâte Fermentée

Preparation

1. Step 1

   Stir together the flours, salt, and yeast in a 4-quart bowl (or in the bowl of an electric mixer). Add 3/4 cup of the water, stirring until everything comes together and makes a coarse ball (or mix on low speed for 1 minute with the paddle attachment). Adjust the flour or water, according to need, so that the dough is neither too sticky nor too stiff. (It is better to err on the sticky side, as you can adjust easier during kneading. It is harder to add water once the dough firms up.)

   Step 2

   Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed with the dough hook for 4 minutes), or until the dough is soft and pliable, tacky but not sticky. The internal temperature should be 77° to 81°F.

   Step 3

   Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 1 hour, or until it swells to about 1 1/2 times its original size.

   Step 4

   Remove the dough from the bowl, knead it lightly to degas, and return it to the bowl, covering the bowl with plastic wrap. Place the bowl in the refrigerator overnight. You can keep this in the refrigerator for up to 3 days, or freeze it in an airtight plastic bag for up to 3 months.

2. Commentary

   Step 5

   You can use this on the same day that you make it, if you ferment it at room temperature for 2 hours instead of refrigerating it. I prefer to give it the overnight treatment, however, as it seems to bring out even more flavor.

3. Step 6

   If you only have bread flour or only all-purpose flour, you may make this pre-ferment with that flour exclusively, but the blend seems to bring about the best results.

4. BAKER’S PERCENTAGE FORMULA

   Step 7

   Pâte Fermentée %

   Step 8

   Bread flour: 100%

   Step 9

   Salt: 1.9%

   Step 10

   Instant yeast: .55%

   Step 11

   Water (approx.): 65%

5. Step 12

   Total 167.5%