Go Back Email Link
–+ servings
Baguette made with a pâte fermentée sliced for eating.
Print Recipe
5 from 2 votes

Simple Pâte Fermentée Recipe

Pâte fermentée, literally translating to "fermented dough" in French, is a unique technique used in bread baking. Unlike a sourdough starter which relies on wild yeasts and bacteria, pâte fermentée involves pinching off a portion of fully mixed bread dough and allowing it to ferment separately.
Prep Time5 minutes
Fermentation8 hours
Total Time8 hours 5 minutes
Course: Bread
Cuisine: French
Servings: 1 starter
Calories: 228kcal
Author: Kelly
Save The Recipe

Want To Save This Recipe?

Enter your email below and I'll send it straight to your inbox! Plus you'll get our latest delicious recipes every other week.

Equipment

Ingredients

  • ½ cup Bread flour
  • ½ cup Water lukewarm (around 90°F/32°C)
  • ¼ teaspoon Active dry yeast
US Customary - Metric

Instructions

  • In a small bowl, whisk together the bread flour, water, and yeast until a shaggy dough forms.
    ½ cup Bread flour, ½ cup Water, ¼ teaspoon Active dry yeast
  • Cover the bowl tightly with plastic wrap or a damp kitchen towel.
  • Let the dough ferment at room temperature for 8-12 hours, or until doubled in size and bubbly. The surface may appear slightly cracked, that's okay!

Notes

  • Use lukewarm water to activate the yeast, but avoid water that is too hot, as it can kill the yeast.
  • The fermentation time can vary depending on your room temperature. If your kitchen is cool, it may take closer to 12 hours for the pâte fermentée to double.
  • Once the pâte fermentée is ready, you can use it immediately in your bread recipe or store it in the refrigerator for up to 24 hours.

Nutrition

Calories: 228kcal | Carbohydrates: 46g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 70mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 1IU | Calcium: 13mg | Iron: 1mg