Culinary Institute of America

White Wheat Sourdough Bread

Preparation info
  • Makes

    15 lb

    dough. DDT: 79°F/26°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 flour, water, and sourdough starter and mix with the dough hook attachment on low speed for 4 minutes. Let the dough rest for 15 minutes. Add the salt and mix 1 minute on low 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 vo