Once made put it in the fridge and it is ready to use after 3 hours. You’ll be pleased to know that you do not have to keep back dough, you can make pre-fermented dough from scratch. How to make pâte fermentée / pre-fermented dough. Other types of baguette may have additives. Always ask for “une Baguette de Tradition “when buying a loaf in France. This is where the pâte fermentée helps kick start the bread making process. There’s actually a law dating back to 1993 that decrees that only traditional flour (without additives), yeast and salt must be used and that the dough should not be frozen at any point. It’s widely used in France especially when making “traditional” baguettes. It’s an absolute must if you are making French baguettes Pâte fermentée You need to add less yeast (you must still add some) and you need to knead less. Traditionally, bakers kept some of the dough made on one day back to start the next day’s dough.It is also sometimes referred to as “old dough” which is somewhat less appealing!Īdding the pre-fermented dough (PF) to your bread recipe really develops and improves the flavour. Its French name is pâte fermentée (fermented dough) or PF for short. Traditional baguettes proving Pâte fermentée or Pre-fermented dough Using Pâte fermentée in your bread of the secrets to making great tasting loaves and is part of my series Bake Better Bread. Jump to Recipe Print Recipe Baker’s used to use old dough.
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