Home Bread-Bakers v116.n025.6
[Advanced]

Pate Fermentee (Ingredient)

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 13 Jul 2016 16:03:26 -0700
v116.n025.6
* 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"
                                      - - - - - - - - - - - - - - - - - - -

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.