1. Chef

    Old Dough (Pâte fermentée)

    10 ounces Bread flour 1 teaspoon Instant yeast 7 1/2 fluid ounces Water, at 70°F (20°C) 1/4 ounce Salt Yield: 17 ounces 1. Combine the ingredients in a mixer bowl fitted with a dough hook. Knead on medium speed until a perfect windowpane has been reached, approximately 8 minutes. Lightly dust...