Maison Fare - Mixing & Kneading with a Stand Mixer

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Add water

Weigh out 237g (1 cup or 237 mL) of water, around 90°F temp (slightly cooler than the pre-ferment since mixers warm up the dough as they work), into the container with your pâte fermentée. Use the water to unstick the dough from the container.

Weigh out 395g (1 1/4 cups or 395mL) of water, around 100°F temp (same as pre-ferment step), into your mixing bowl or container with the pâte fermentée.

If you're moving to a bigger bowl, the water can help you loosen the overnight dough before transferring it.

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Add Flour & Combine

Transfer the water and pâte fermentée into the mixer bowl. Add the flour from the “B” or “Pâton” bag and mix on the lowest speed for 5 minutes.

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Check & Increase Speed

Check to see that the ingredients are roughly combined. Continue mixing on low if the mixture isn’t homogenous. Once it is, increase the mixer speed two or three times for another 10 minutes.

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Windowpane Test

Bakers use the windowpane test to check to see if the dough is "strong" enough to rise in the oven.
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Use your fingers to pinch some dough and stretch it up. You want to see that the dough doesn’t tear easily and can form a strong, taut “sheet” that you can see light through. If it tears easily, mix at the higher speed for another 5 minutes and test again. Otherwise, go to the next step.

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Successful Windowpane

Once you achieve a windowpane, your dough is strong enough start its main rise.

Further steps will vary based on the baker's skills, schedule, and desired outcome. Choose below.