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Rustic Rye Sourdough
Preparation info
- Makes
12 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Medium rye flour |
Method
- Combine the flours and yeast. Add the water, sourdough, and salt to the mixer, then add the flours and yeast. Mix with the dough hook attachment on low speed for 4 minutes. Allow the dough to rest for 15 minutes. Add the sunflower seeds and mix on medium speed for 3 minutes. The dough should be slightly wet but elastic. Mix to the improved stage of gluten development.
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