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.
Servings: 1 starter
Calories: 228kcal
Ingredients
- ½ cup Bread flour
- ½ cup Water lukewarm (around 90°F/32°C)
- ¼ teaspoon Active dry yeast
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
