Culinary Institute of America

Vollkornbrot

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Preparation info
  • Makes

    29 lb

    dough. DDT: 80°F/27°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
Rye flour, medium

Method

  1. 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.
  2. Remove the dough from mixer and bulk ferment, covered, for about 15 minutes.
  3. Scale into 1 lb 8 oz/680 g pieces and shape into rounds. Moisten the dough by rol