Old Dough (pâte fermentée) is a traditional pre-ferment added to breads like French baguettes to add amazing depth of flavour and encourage open crumb structure. It's usually used in combination with additional commercial yeast but this method uses only the yeast contained in the added dough. It rises overnight and can be baked in the morning.

Ingredients:
140-150g Old Dough (pâte fermentée)
500g White bread flour
350g Cold water
10g salt

Additional ingredients:
Cornmeal/semolina
Potato starch

Baking time:
35-40 minutes

Baking temperature:
230C

Oven setting: Conventional (fan assist turned off)