Culinary Institute of America

Baseler Brot

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Preparation info

  • 15 lb

    • 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 Sourd

Method

  1. Combine the Rye Sour, bread flour, rye flour, salt, yeast, and water. Mix on low speed until homogeneous, about 4 minutes. Increase the speed to high and mix until the dough reaches the improved stage of gluten development, about 3 minutes.
  2. Remove the dough from the mixer and bulk ferment, covered, until doubled in size, about 45 minutes.
  3. Divide the d