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Sourdough Bread with Rye Flour
Preparation info
- Makes
15 lb
dough. DDT: 76°F/24°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, water, and sourdough and mix with the dough hook attachment on low speed for 3 minutes. Let the dough rest for 15 minutes. Add the salt and mix on medium speed for 3 minutes, or until the dough is slightly soft but elastic.
- Bulk ferment the dough until nearly doubled, about 1 hour. Fold gently and ferment for another hour. Fold again. Fermen
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