Culinary Institute of America

Wheat Sourdough Bread

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Preparation info
  • Makes

    16 lb

    dough. DDT: 76°F/24°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Bread flour

Method

  1. Combine the flours, water, and sourdough starter and mix with the dough hook attachment on low speed. Let the dough rest for 15 minutes. Add the salt and mix 1 minute on low speed and 2 minutes on medium speed. The dough should be slightly soft but elastic. Mix to the improved stage of gluten development.
  2. Bulk ferment the dough until nearly doubled in volume, a