Description
A pre-fermented dough used to enhance flavor and texture in bread.
Technical
Pâte fermentée is a portion of dough that has undergone primary fermentation, then is held cold before being incorporated into a new dough. The yeast and lactic acid bacteria continue developing complex flavors during this retardation period.
Culinary Significance
This 'old dough' method improves crust color, shelf life, and creates nuanced sourdough-like characteristics without maintaining a starter.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
16°C optimal
4°C to 21°C range
Time
12-16h
8h – 24h
Equipment
Mixing bowlDough scraperProofing containerRefrigeration