This is the secret of great tasting bread. Make pâte fermentée (PF) and keep it in your fridge for 3 to 4 days. To use, add 20% of the weight of flour in your recipe. EG 500 gr flour, you'll add 100 gr PF. It's a very stiff dough, don't be tempted to add more water! It is an absolute must if you are making baguettes
500gramswhite bread flour (100%)eg Shipton Mill Organic No. 4, Type 55 or Type 65 French flour
5gramsfresh yeast (1%) or dried yeastavailable from most supermarket bread counters or half sachet of dried ueast
5gramssalt (1%)
300millilitreswater (60%)
Instructions
If you are making it in a stand mixer, place all ingredients in the bowl.
Mix for 3 minutes at a low speed, then a further 3 minutes at medium speed. The dough should come away cleanly from the sides of the bowl. Check the temperature and ensure it reaches between 24 and 26°C (78°F)
If you are making by hand, place the flour in a large bowl. Rub the fresh yeast into the flour. Add the salt, then the water. Mix well, then knead until smooth - about 10 minutes. Check the temperature and ensure it reaches between 24 and 26C (78F)
Place the dough in a bowl or box and cover well. Place in the fridge and leave for at least 3 hours. Use within 3-4 days. Keep in the fridge at all times.
To use, measure 20% of the weight of flour in your recipe of Pate Fermentee (eg 200 gr for 1 kilo of flour) and add it to the other ingredients at the same time as the flour.