What is Old Dough (Pâte Fermentée)?

Old dough, also known as pâte fermentée, is a portion of previously fermented dough that is added to a new bread dough. It acts as a natural dough enhancer—much like a sourdough starter but made with commercial yeast.

Why Use Old Dough?

• Better flavour: The slow fermentation gives the final bread a subtle depth of flavour—slightly nutty and mildly tangy.

• Improved texture: Bread made with old dough is usually softer, more elastic, and has a more even crumb.

• Longer freshness: The added fermentation slows staling, meaning your bread stays fresh longer.

• Natural strength: It helps build gluten structure, reducing the need for long mixing or extra additives.

How is it Different from Sourdough?

Old dough uses instant or baker’s yeast instead of wild yeast (from a sourdough starter), and it's often refrigerated overnight. It doesn’t have the strong tang of sourdough, but it still adds complexity and softness.

Tip:

You can build old dough from scratch (like in this recipe), or reserve a piece from a previous batch and store it in the fridge for up to 2 days.

1. Old Dough:
1. Combine water and milk mixture, yeast and sugar in a bowl of stand mixer.  Then add in bread flour and slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out.  Turn on the machine and mix with paddle attachment until become a soft dough. Roll into a ball and place in a greased bowl.  Cover with cling film and let it proof 1 hour in room temperature (28C – 30C). 
2. After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using.  You can also use directly from the fridge if you forget to take out earlier.
3. If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months.  Take it out 30 minutes before using to defrost.
2. Carrot:
1. Wash, peeled and shred the carrot with a grater.  Keep aside.
3. Main Dough:
1. Put all ingredients (except butter) including all the old dough and grated carrot into a bowl of stand mixer. Using the paddle attachment, mix for 2 minutes or until all incorporated.  Change to hook attachment and knead for another 2 minutes or until the dough comes together. Add in butter and continue knead for 10 - 12 minutes or until reach window pane stage.  During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
4. First Proofing:
1. Let the dough proof in a warm place (my room temperature 28C - 29C) for 45 to 60 minutes or until double in size in a large greased bowl, covered with lid or kitchen towel.
5. Shaping:
1. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions (about 225g per portion) or 2 portions at your choice.
2. Form each portion to a ball.  Rest for 5 - 10 minutes.
3. Flatten with rolling pin into a dish.  
4. Fold right to centre and fold left to meet in the centre. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
5. Place all dough in a loaf pan.  
6. Second Proofing:
1. Let the dough rise for about 45 - 60 minutes  slightly below the rim of the pan.  My room temperature 28C - 29C.
7. To bake:
1. Brush with egg wash.
2. Bake in a preheated oven at at 190C (top & bottom heat) or 170C (fan-forced) for 25 - 30 minutes, or until golden brown.  
3. I usually preheat oven for 15 minutes before baking.
4. Remove bread from oven and let them cool on rack completely before slicing.