Richard donut

[Sol Damiani]

Hi @uwongchotsathityahoo-com 👋

Welcome to our Community! Where are you from? I’m Sol from Buenos Aires ☺ .

I’ll bring @sussan_scoolinaryteam to this thread so she can help us with the recipe you are looking for. Perhaps @mandie-lowe can give us a hint, too.

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Take care!

[ubolwan wongchotsathit]

I would like to start making the donut. In the recipe of Richard Bies mentioned the Pate Fermented but he didn’t teach how to prepare this ingredient.

I am from Thailand.

[Sol Damiani]

Welcome again! I guess Thailand has so many culinary wonders.
I hope Sussan’s answer helped you @uwongchotsathityahoo-com and would love to see you around showing us your preparations.
Have a great day ahead☺

[Sussan ScoolinaryTeam]

Hi, @uwongchotsathityahoo-com

As the chef suggests, you can do without the fermented pasta.

But if you want to prepare it, we tell you that Pâte fermentée is a sourdough that turns any preparation into a delight and its preparation is very simple.

This preference can be kept in the refrigerator for up to three days, but must be removed one hour before using it, while in the freezer it can be kept for up to three months if closed in an airtight freezer bag, in this case. If it needs more time to defrost, the ideal is to respect the cold chain and let it defrost in the refrigerator.

Ingredients:

280 grams of baking or strong flour

4 grams of fresh yeast

5 grams of salt

180 grams of water (approximately).

Elaboration:
Dissolve the yeast in the water that will be at room temperature. Mix the flour with the salt in a large bowl and make a volcano, pour the water with the yeast in the center and begin to mix with circular movements until all the ingredients are integrated.

It should be a firm and slightly sticky dough and it is always better to stay short of flour than water, it is much easier to rectify. So getting a very sticky dough you can adjust the flour.

Flour the work surface and knead the preparation for approximately six minutes, you should achieve a soft and malleable dough, less sticky, just slightly adherent.
Make a ball with the dough and grease a bowl with olive oil or neutral oil, soak the dough and let it ferment at room temperature for an hour or until its volume increases a little more than double.

After this time, we knead again to remove the air and return the dough to the bowl. Cover it with plastic wrap and store it in the refrigerator overnight. The next day you will have a fermented dough with which you can make bread or some other preparation.

In case you want to prepare your donuts with Pâte fermentée, you will have to double the recipe to reach the 500 grams that the recipe calls for or you can prepare only half of the donut recipe to try and a Pâte fermentée recipe will work perfectly for you.

Greetings

[ubolwan wongchotsathit]

Thank you so much for your support.

[Cary B]

Howdy, another way to make it is, just keep a small portion of dough from bread that you have made.

Pate fermentee means ‘old dough’.

😁

[Sol Damiani]

🙌