The Fresh Loaf

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Baking Is for Retirees Only... Ugh. Help, unexpected appointment and pate fermentee already fermenting!

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MmeZeeZee's picture
MmeZeeZee

Baking Is for Retirees Only... Ugh. Help, unexpected appointment and pate fermentee already fermenting!

I was going to mix the bread (soaker, pate fermentee, etc.) tomorrow morning.


Got a call, must urgently go to a meeting all morning.


What can I do with that pate fermentee and soaker?  Can I retard the pate?  HELP ME!  Thanks.

clazar123's picture
clazar123

I would complete the whole dough-mix it all- and throw the whole thing in the refrigerator in an oiled covered container until you are ready to bake. No rise-no stretch and fold needed-just mix,ball and put in container. Next day, take it out, shape, rise (might take a while while it warms up) and bake.


2 things to add to your recipe:


1. I would probably make sure you have at least 1/2 tsp instant yeast in the mix.That is an estimate based on my recipes. Maybe more-I do a sourdough with a little instant yeast. 


2.  Add just a little more water since the flour will have a long time to absorb it all. I make my dough fairly tacky-it's perfect by the next day.


I frequently do a straight thru mix of all the whole wheat dough and refrig overnight.Takes care of autolyse-fementing and hydratingLoaves turn out great.


 


Have fun. Sometimes adversity yileds new opportunity!

MmeZeeZee's picture
MmeZeeZee

Thanks so much.  I guess I might as well.  It's not a sourdough: it's a yeast bread.  So the pate is really supposed to add substantial flavor.  I suppose I could wait until the pate is ready early in the morning, then mix and leave in fridge just that much longer, bake on Saturday.


 


Thanks!

drdobg's picture
drdobg

The pate fermentee should hold if retarded in the refrigerator for at least 3 days.  This way, the working stiffs can still bake with it. ;)


P.S.  You may very well want to add 1/4 to 1/2 tsp instant dry yeast when mixing final bread dough to assure timely fermentation.  The flavor will be outstanding!

MmeZeeZee's picture
MmeZeeZee

Merci, merci, merci.  Thanks so much.  Don't know why the French came in there.  Oh, right, pate fermentee.  LOL.  Anyway that is great.  I put the pate fermentee in the fridge this morning and hope to mix and bake this afternoon or tomorrow morning.


Thanks again everyone.  I get easily discouraged.

MmeZeeZee's picture
MmeZeeZee

Except that I realized at the end that I forgot a key ingredient.

Salt.

Yeah, that was about when my three-year-old came in and started whining.

It still tastes amazing, though. I'll eat it with salted butter, LOL.

Thanks so much for your help, everyone. It's amazingly light and fluffy.