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Rye with Caraway Seeds for Pullman Loaves
Preparation info
- Makes
25 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Bread flour |
Method
- Combine the flours and yeast. Add the water, sugar, salt, oil, and molasses to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 4 minutes and on medium speed for 3 minutes. The dough should be firm but elastic. Blend in the caraway seeds. Mix to the intense stage of gluten development.
- Bulk ferment the dough until nea
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