Basic Dough with Pate Fermentee

Name: Basic Dough with Pate Fermentee
Ingredients: 1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows; 1 1/2 cups minus 1 tablespoon 80 degree F. water (.71 pound); 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound); 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams); 2 1/4 teaspoons kosher salt (9 grams); Special equipment: An instant-read thermometer and an electronic or balance scale

6 ingredients

1 steps

Ingredients

1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows
1 1/2 cups minus 1 tablespoon 80 degree F. water (.71 pound)
3 1/2 cups unbleached, unbromated all-purpose flour (1 pound)
1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams)
2 1/4 teaspoons kosher salt (9 grams)
Special equipment: An instant-read thermometer and an electronic or balance scale

Directions

1

["In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.", "In another bowl, whisk together the flour, yeast, and salt.", "Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes.", "Allow dough to rest for 10 minutes.", "Turn the dough out onto a lightly floured work surface.", "Knead the dough until very elastic and smooth, about 10 to 15 minutes.", "Take the dough's temperature.", "It should be at 78 degrees F.", "Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough).", "Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes.", "After the first 45 minutes, fold the dough and turn it over in the bowl.", "(It will somewhat deflate the dough, but it is gentler than what's commonly referred to as \"punching down.\"")""