What You Need to Know
Pâte fermentée is a portion of dough that has undergone primary fermentation, then is held cold before being incorporated into a new dough. The yeast and lactic acid bacteria continue developing complex flavors during this retardation period.
This 'old dough' method improves crust color, shelf life, and creates nuanced sourdough-like characteristics without maintaining a starter.
Key Parameters
Temperature
16°C
4°C - 21°C
Time
12-16h
8h - 24h
Equipment
Mixing bowlDough scraperProofing containerRefrigeration
Steps
- 1.
French baguette (Paris): Creates open crumb and crisp crust
- 2.
Pain de campagne (Rural France): Adds rustic sour notes
The Science
Primary Reaction
Lactic acid fermentation