Improve the Basic Sandwich Loaf by Using a Preferment | Pâte Fermentée Guide

Pâte Fermentée also known as fermented dough or old dough is a kind of preferment which is normally made by keeping a piece of previous day’s dough for the next day’s bake.
And then the next day’s dough would get pinched and kept for the following day and so on. This is also known as a ‘pinch back’.

Of course, if you are not baking regularly, then this would not make a lot of sense, but I will show you a way to make it whenever you decide to bake.
What sets this preferment apart from others is that it contains salt as it is a piece of a dough which has been fully mixed. This particular bread also contains butter so I would not recommend keeping a piece of it for the next bake as it contains dairy. But the principle can be applied to any bread be it lean or enriched.

We will simply mix part of the total water, flour, yeast, and salt, and leave it to ferment for 10 – 12 hours.
Using a preferment gives the bread a distinct flavour which can only be achieved by a slow fermentation of a portion of the total flour. With that comes acidity which helps with keeping quality. This is especially beneficial in a large loaf like this as it will stay fresh for longer. The crust gets more substantial too and the interior becomes chewier and heartier. The bread gets a lot of character with this method.

Temperature control is extremely important in this dough as we are using a preferment which is left at room temperature. We must chill it down before use to prevent the dough from getting too warm. It is always advisable to use cooler ingredients as you can simply knead the dough for longer to bring it up to the right temperature. On the other hand, if your dough comes out too warm, then there is not much you can do to fix that.

📖 Get the recipe ➡️ https://www.chainbaker.com/pate-fermentee-sandwich-bread/
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CHAPTERS
0:00 Intro
1:15 Ingredients & equipment
1:45 Making the preferment
2:32 Mixing final dough
4:05 Adding butter
4:47 Bulk proof & folding
5:46 Final shaping
7:21 Final proof & baking
8:35 The result
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