Advertisement
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe