Pâte Fermentée

This process was created by using leftover dough, which was cooled down and then mixed into another dough the next day. The addition is 10-20% of the amount of dough. Depending on your taste, the pre-dough can be added to various doughs, but without making a salt correction on the main dough.


  • 100g Wheat flour
  • 65-70g Water
  • 0,5-1g Yeast
  • 1-1,5g Salt

Dissolve the yeast and salt in water and then mix with the flour in a kneading machine for 4 minutes. The mixed dough is left to rise for 2 hours at room temperature and is then stored in the refrigerator at 5°C.

With the process the following results:

  • The crust becomes finely crisped and tender
  • The crumb becomes elastic and fluffy