Name: White Wheat Sourdough Bread
Yield: Makes 15 lb 4 oz/6.92 kg dough. DDT: 79°F/26°C
Ingredients: wheat sourdough starter; salt; water; bread flour

Preparation info

Makes
15 lb
dough. DDT: 79°F/26°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

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

Vegan
Bread

Method

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.
Bulk ferment the dough until nearly doubled in vo