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Durum Sourdough Bread
Preparation info
- Makes
22 lb
dough. DDT: 75°F/24°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Durum flour |
Method
- Combine the flours and yeast. Add the water and sourdough to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 4 minutes. Allow the dough to rest for 15 minutes. Add the salt and mix on low speed with the dough hook attachment for 4 minutes. The dough should be fairly loose.
- Bulk ferment the dough until nearly doubled,
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