Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Also known as pre-fermented dough or “old dough,” pâte fermentée is a piece of dough that has been allowed to ferment for at least 3 hours and is then added to the next batch of dough to create the desired flavor and texture. Because it comes from a finished dough, a pâte fermentée is a complete dough of flour, water, salt, and yeast.