This simple but magical dough recipe is the secret to great-tasting bread and pizza dough. In French, it’s called “pâte fermentée” (also referred to as PF or “old dough”), and is a professional bakers’ technique for delivering all of the flavor of an extra long fermentation, in a more convenient and speedy way. Simply thaw the pâte fermentée overnight in the refrigerator and add at the beginning of the mix (at 20 baker’s %) to your bread or pizza dough. Taste the magic!
Directions
1. Add the flour, yeast, salt, and water to the bowl of a stand mixer. Using a dough hook, mix on low until the ingredients are homogenous. Check the final temperature of the dough; the targeted finished dough temperature should be between 75-78°F.
2. Transfer mixture to a loosely covered container and cold bulk ferment in the refrigerator overnight.
3. Divide into 200-gram portions (or as desired) round or shape. Put in plastic bag and freeze until needed.
CHEF NOTES: Yield / Servings: approximately 800 grams; servings depend on application—use at +/- 20 baker’s % of dough depending on application.