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This only changes the recipe here. The calculator stays the same.Overview
Pate fermentee, or old dough, is a piece of fully mixed lean dough saved from a previous batch. Because it already contains salt and yeast, it adds balanced fermentation flavour, better dough strength, and practical continuity for everyday hearth breads, rolls, and baguette-style formulas.
Bread Flour (Strong)
Water
Instant Dry Yeast
Sea SaltTotal Weight:
250 g
Final Dough
Bread Flour (Strong)WaterInstant Dry YeastSea SaltDough management
Build preferments, mix, develop, rest and ferment the dough.
Mix
Duration5 minTemperature20 °CTime guideline: 10-20 minutes by hand, 5-10 minutes by mixer.
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Combine the ingredients (flour, water, yeast, salt, and any additions) to form the dough.
Rest
Duration2 hTemperature20 °CTime guideline: Varies; typically 5-30 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Various short periods where the dough is allowed to relax, occurring at different stages in the process, such as after kneading, before shaping, or during bench rest. These rest periods allow the gluten network to relax, making the dough easier to work with and preventing it from becoming too tight.
Rest
Duration12 hTemperature5 °CTime guideline: Varies; typically 5-30 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Various short periods where the dough is allowed to relax, occurring at different stages in the process, such as after kneading, before shaping, or during bench rest. These rest periods allow the gluten network to relax, making the dough easier to work with and preventing it from becoming too tight.