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I have a question on the Pain Rustique Page 50 (4-36) in the kitchen manual
According to what I am reading one mixes up the dough for the pate fermentée And allows it to ferment for 4 hours.
But if I read through the section in volume 3-26 the suggested time for the fermentation is 12 hours.
What, if anything, am I missing here? Obviously one won’t use the pre-ferment until it is ready to be used but there’s a huge difference between four and 12 hours for that to happen.
I have a question on the Pain Rustique Page 50 in the kitchen manual
According to what I am reading one mixes up the dough for the pate fermentée And allows it to ferment for 4 hours.
But if I read through the section in volume 3-26 the suggested time for the fermentation is 12 hours.
What, if anything, am I missing here? Obviously one won’t use the pre-ferment until it is ready to be used but there’s a huge difference between four and 12 hours for that to happen.
By docsconz,
