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Lean Dough with Pâte Fermentée
Preparation info
- Makes
10 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Bread flour |
Method
- 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.
- Bulk ferment the
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