Culinary Institute of America

Lean Dough with Pâte Fermentée

Preparation info
  • Makes

    10 lb

    dough. DDT: 78°F/26°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Bread flour

Method

  1. Combine the flour and yeast. Add the water, pâte fermentée, and salt to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 4 minutes and on medium speed for 3 minutes. The dough should be slightly soft but very smooth, with sufficient gluten development. Mix to the improved stage of gluten development.
  2. Bulk ferment the