Ingredients
Yield: 1 ¼ cups (risen and deflated)/300g
- ½ cup plus 1 teaspoon/120 g
- Lukewarm water
- ⅔ teaspoon active dry yeast
- 1 ⅓ cups plus 1 tablespoon/180 g bread flour
- 1 teaspoon kosher salt
Preparation
Step 1
Put the water and yeast in the bowl of a stand mixer fitted with a dough hook, then add the flour and salt. Mix on low speed for 2 minutes until combined into a shaggy dough. Cover the bowl with plastic wrap and let stand at room temperature for 30 minutes.
Step 2
Refrigerate the mixture for a minimum of 8 hours and a maximum of 24. (There is no need to return it to room temperature before using.)
Step 3
If you’re measuring the pâte fermentée rather than weighing it, be sure to deflate it with a wooden spoon or with floured fingertips before measuring.
