March 12, 2008 - 7:16am
'Old dough' vs pate fermente
I'm curious about using 'old dough', not a premade pate fermente per se, that I make the day or two before. I'm in the process of making a straight dough and want to save some dough to refrigerate and give flavor to the next one. How much do I save and at what point in the recipe do I take out a portion -- such as after the first rise or just before it's shaped for the final proof? How long can I save it? And can I put this saved 'old piece of dough' in a different kind of bread from a recipe that uses a pate fermente? I'll need a recipe that uses a firm pre-ferment distinctly called a pate fermente (not a biga because that would have no salt), correct? Anet