The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pate Fermentee, can I literally just use part of yesterday's batch?

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johnnybyun's picture
johnnybyun

Pate Fermentee, can I literally just use part of yesterday's batch?

I see that in BBA, Reinhart there is an actual recipe for Pate Fermentee.  When a recipe calls for pate fermentee, can I literally just use part of yesterday's batch of the same bread or is it better to make a separate batch of Pate Fermentee according to its own recipe every time?

Thanks, 

J

 

wally's picture
wally

is old dough.  Generally bakers use it when they have mixed a larger batch of dough than they need.  They'll retard (refrigerate) the leftover portion (remember it includes salt) and use it in the next day's mix of same dough - generally up to about 15% of total dough mix.

Larry

johnnybyun's picture
johnnybyun

Thanks, Just wanted to make sure.