I have read that 1 to 3 days is the right time for a pate fermentee. I have a chunk in the refrigerator that is a week old. Is it still good, but not optimal, or will it make foul bread? What happens after three days that makes it unfit? (Sourdoughs seem to keep longer and be okay)
i made this using peter reinhardt crust and crumb.
got some great holes and really nice crust. still having some issues with scoring a wet dough. any help for that?
Yesterday I made my usual 'artisanal' bread. My formula is 100% flour, 85% water, 0.01 instant yeast% and 0.015 salt. I made a poolish the night before, using half the flour and water with a tiny bit of yeast. Then mixed up the remainder of the dough in the morning, did my usual folds and rests and baked. I held back 800g worth of dough to use as 'old dough' for my next batch, which I would like to bake tomorrow.
Here's my question: How should I use my old dough? I'm thinking I have several options:
Last weekend I made some baguettes using a a pate fermentee. I made the pre-ferment the night before and put it in the refrigerator over night. the following day i mixed the dough and still had some pate fermentee left over. I put it in a bowl and let it be while i tended to my dough. After y main dough had risen i pulled off a little over a pound to use another time. I froze both the dough and the pre-ferment and will be using them this weekend. I have not worked with dough straight out of the freezer before and could use some guidance.
Hi, my name is Sergio. I live in central Florida so I've been taking advantage of the cold weather so I can use the oven to help warm up the house. I started baking not too long ago, weeks maybe a month or two, on a regular basis. I made a Challah, and that was very edible.