How to Use Pâte Fermentée (Old Dough) | Full Detailed Pre-ferment Guide

Summary

In this episode of 'The Principles of Baking,' the host explores the use of Pat Fomente, a type of old dough preferment that simplifies the baking process while enhancing flavor, texture, and crust crispiness. Unlike traditional preferments, Pat Fomente is created directly from your favorite dough, stored in the fridge, and reused indefinitely. The video guides viewers through creating, maintaining, and incorporating Pat Fomente into bread recipes, including practical tips on measurements, fermentation times, and handling enriched dough. By pinching off a portion of dough and storing it, bakers can effortlessly develop richer flavors without extra steps, making this a practical and versatile technique for any home baker.

Takeaways

• 😀 Pat ferment (old dough) is a preferment that can be reused indefinitely, unlike traditional preferments which are single-use.
• 😀 Cold fermentation is preferred over traditional preferments as it develops more flavor and removes an extra step in the bread-making process.
• 😀 A traditional preferment (biga/levain) is made by mixing a portion of flour, water, and yeast, then fermenting for 10–18 hours before using it in the final dough.
• 😀 Pat ferment is created by pinching off a portion of the main dough, typically around 20% of the total dough mass, and storing it in the fridge.
• 😀 Once established, the pat ferment can be added to any dough recipe and reused by pinching off the same weight each time, creating an ongoing cycle.
• 😀 Using pat ferment improves the flavor, texture, and crust of bread without altering the final size or shape of the dough.
• 😀 The longer the pat ferment is left in the fridge, the more flavorful it becomes, but for lean doughs it can last up to two weeks, while enriched doughs require more caution.
• 😀 When first creating the pat ferment, calculations for yeast, flour, water, and salt are proportional to the portion taken from the main dough, but subsequent uses are forgiving and can be adjusted by weight.
• 😀 Pat ferment continues to rise in the fridge at the same rate as the main dough because it contains the same ingredient ratios.
• 😀 This method is versatile and can be applied to almost any dough, allowing bakers to experiment with fermentation times and percentages to suit their preferences.
• 😀 Even after several days, a pat ferment that has collapsed slightly is still usable and will enhance the bread's taste, as long as it is not completely runny.

Q & A

What is pat fermenté and how does it differ from a regular preferment?

Pat fermenté, also known as old dough, is a preferment made from leftover dough of a regularly baked bread. Unlike a regular preferment, which is single-use and made separately, pat fermenté can be stored in the fridge and reused repeatedly, maintaining the same ingredient ratios and developing more flavor over time.

Why does the baker prefer cold fermentation over using traditional preferments?

Cold fermentation removes the extra step of making a separate preferment and develops more flavor in the dough. It simplifies the process while still enhancing the bread's taste, texture, and crust.

How is a regular preferment like a barm or sponge prepared?

A regular preferment is made by mixing a portion of the total flour, water, and yeast, then covering it and leaving it to ferment for 10 to 18 hours. It is then added to the main dough for final mixing and baking, providing improved flavor, texture, and crust.

What is the recommended initial amount of dough to pinch off for creating pat fermenté?

It is recommended to pinch off about 20% of the total dough to create the initial pat fermenté. This ensures the preferment contains roughly 20% of the total flour in the recipe.

How should pat fermenté be stored and for how long?

Pat fermenté should be stored in the fridge. For lean dough, it can be kept for up to two weeks. For enriched doughs with eggs, butter, or sugar, shorter storage times of up to 5–7 days are recommended to maintain dough strength and quality.

What happens to the size of bread when using pat fermenté for the first time?

When using pat fermenté for the first time, the bread will be slightly smaller because a portion of the dough is removed to create the preferment. Subsequent uses will not reduce the size of the bread, as the process involves replacing the pinched dough with the preferment.

Can pat fermenté be used indefinitely, and what is required to maintain it?

Yes, pat fermenté can be used indefinitely as long as it is refreshed regularly by incorporating it into new dough batches and pinching off a portion to return to the fridge every couple of weeks.

How does using pat fermenté affect the flavor and texture of bread?

Using pat fermenté enhances the bread's flavor, gives it a more developed crumb, and creates a crisper crust. The longer it is left to ferment in the fridge, the more pronounced the flavor becomes.

What is the approximate ingredient composition for a pat fermenté if 20% of a 250g flour dough is used?

For 20% of a 250g flour dough, the pat fermenté would contain approximately 50g flour, 32g water, 0.6g yeast, and 1g salt, totaling around 84g. This maintains the same ingredient ratios as the main dough.

Are there any special considerations when using pat fermenté for enriched doughs?

Yes, enriched doughs containing eggs, butter, or sugar are more sensitive to long fermentation. Pat fermenté should be stored for shorter periods, typically up to 5–7 days, to prevent weakening the dough and ensure proper rise and texture.

What flexibility exists in fermentation time and pat fermenté quantity?

Fermentation times for pat fermenté are flexible, ranging from 12 hours to two weeks or more for lean doughs. The percentage of dough used for the preferment can also be adjusted, typically between 15–30%, depending on flavor preference and dough strength.