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White Bread with Old Dough
Preparation info
- Makes
1
large loaf - Difficulty
Easy
- Ready in
2 hr 30
Appears in
Published 2016
Old dough is the British version of what the French call pâte fermentée. The fermentation it has undergone means it helps to boost flavour, and it was once common for bakers to use it in what were called “short process” breads, to help them develop truly great character and texture.
Ingredients
3 g ¾ tsp 500 g 1 lb
Method
- Rub the yeast into the flour, then mix in most of the water. Knead the dough until the ingredients come together and no dry patches remain, adding more water if the dough seems too stiff or any floury patches remain. It’s better to err on the side of what might seem too wet at this stage.
- Cover the dough and leave it to relax for 15 minutes. Sprinkle the salt o
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