Created by: Cynner
Project

Lean Dough, Pate Fermentee Method

Share a little about the ingredients and techniques used to create this dish/item. Half (472 g) of my Lean Dough, Poolish Method dough from the day before (eaten by my husband before I could get a picture), 680 g Unbleached All-Purpose Flour, 14g salt, 1 tsp instant yeast, 2 c water What are you most proud of? I loved the way it tasted--nice crunch on the outside, soft on the inside. What advice would you give someone starting this project? This one freaked me out a bit. My advice is to lean into your fear (if you have any), and go for it. You're probably not supposed to be able to feel bits of firmer dough at the final stage, but I went for it anyway. I half expected it to bomb, but, I swear, Mr. Reinhart's methods are fool proof--even when you use the wrong flour!

You Can Make This

Cynner made Lean Dough, Pate Fermentee Method with:

Artisan Bread Making

Online Class

Artisan Bread Making

with Peter Reinhart

  • Half (472 g) of my Lean Dough
  • Poolish Method dough from the day before (eaten by my husband before I could get a picture)
  • 680 g Unbleached All-Purpose Flour

Project Description

Share a little about the ingredients and techniques used to create this dish/item. Half (472 g) of my Lean Dough, Poolish Method dough from the day before (eaten by my husband before I could get a picture), 680 g Unbleached All-Purpose Flour, 14g salt, 1 tsp instant yeast, 2 c water What are you most proud of? I loved the way it tasted--nice crunch on the outside, soft on the inside. What advice would you give someone starting this project? This one freaked me out a bit. My advice is to lean into your fear (if you have any), and go for it. You're probably not supposed to be able to feel bits of firmer dough at the final stage, but I went for it anyway. I half expected it to bomb, but, I swear, Mr. Reinhart's methods are fool proof--even when you use the wrong flour!

Q&A with Cynner

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Skill Level

Beginner