Basic Dough with Pate Fermentee Recipe

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Basic Dough with Pate Fermentee
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Ingredients
6
Count
Nutrition
249
Calories
Total time
20
Minutes
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Ingredients:

  • 1 recipe refrigerated pate fermentee (1 3/4 lb), recipe follows
  • 1 1/2 cups minus 1 tbsp 80 degree f. water (.71 lb)
  • 1 tsp minus 1/16 tsp instant dry yeast (2.8 g)
  • 2 1/4 tsp kosher salt (9 g)
  • special equipment: an instant-read thermometer and an electronic or balance scale

Directions:

  1. In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
  2. In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.
  3. Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F.
  4. Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as punching down. )
  5. Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
  6. Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to degas it.
  7. Pate Fermentee:
  8. 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound)
  9. 2 1/4 teaspoons kosher salt (9 grams)
  10. 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams)
  11. 1 1/4 cups plus 1 tablespoon 63 degree F. water (.67 pound)
  12. In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
  13. Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 249.43 Kcal (1044 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2385mg 99%
Total Carbs 52.15g 17%
Protein 6.8g 14%
Iron 2.3mg 13%
Amount Per 100 g
Calories 107.38 Kcal (450 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 1026.76mg 99%
Total Carbs 22.45g 17%
Protein 2.93g 14%
Iron 1mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 6
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

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