Advertisement
Vollkornbrot
Preparation info
- Makes
29 lb
dough. DDT: 80°F/27°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Rye flour, medium |
Method
- Combine the flour, yeast, salt, and rye sourdough starter and mix on low speed until a homogeneous dough forms, about 8 minutes. The dough should have a plastic consistency, rather than elastic.
- Remove the dough from mixer and bulk ferment, covered, for about 15 minutes.
- Scale into 1 lb 8 oz/680 g pieces and shape into rounds. Moisten the dough by rol
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