Culinary Institute of America

Durum Sourdough Bread

Preparation info
  • Makes

    22 lb

    dough. DDT: 75°F/24°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
Durum flour

Method

  1. 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.
  2. Bulk ferment the dough until nearly doubled,