{"id":2385,"date":"2010-04-04T18:31:04","date_gmt":"2010-04-04T16:31:04","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/pte-fermente\/"},"modified":"2010-04-04T18:31:04","modified_gmt":"2010-04-04T16:31:04","slug":"pte-fermente","status":"publish","type":"page","link":"https:\/\/www.hefe-und-mehr.de\/en\/vorteige-sauerteig\/pte-fermente\/","title":{"rendered":"P\u00e2te ferment\u00e9e"},"content":{"rendered":"<p>P\u00e2te ferment\u00e9e is also called \u201cold dough\u201d. It can be a piece leftover dough from last time baking that is kept in the fridge or it can be prepared one day before baking bread.<\/p>\n<p>It gives a complex flavour to the bread, it enhances crust colour and it makes the gluten network stronger. This is especially important when baking a rich dough with a lot of fat and sugar.<\/p>\n<p>I prepare the p\u00e2te ferment\u00e9e normally one day in advance because the space in my fridge is limited and I can not keep a bowl with dough in it for longer than a night. But you can replace the p\u00e2te ferment\u00e9e in a recipe with leftover dough like some pizza dough, you should just keep this dough in fridge at least over night so it develops some flavour.<\/p>\n<h2><u>P\u00e2te ferment\u00e9e<\/u><\/h2>\n<p>yields about 200g<\/p>\n<ul>\n<li>125 g flour (Type 550) <\/li>\n<li>85g water <\/li>\n<li>1g yeast <\/li>\n<li>2 g salt <\/li>\n<\/ul>\n<p>Mix all ingredients for the p\u00e2te ferment\u00e9e and knead for 3 min, then ferment it for 1 hour at room temperature. Then put the dough into the fridge for&#160; at least 12 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>P\u00e2te ferment\u00e9e is also called \u201cold dough\u201d. It can be a piece leftover dough from last time baking that is kept in the fridge or it can be prepared one day before baking bread. It gives a complex flavour to the bread, it enhances crust colour and it makes the gluten network stronger. This is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":2379,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"class_list":["post-2385","page","type-page","status-publish","hentry"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/pages\/2385","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=2385"}],"version-history":[{"count":0,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/pages\/2385\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/pages\/2379"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}