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Baseler Brot
Preparation info
15 lb
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Rye Sourd |
Method
- 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.
- Remove the dough from the mixer and bulk ferment, covered, until doubled in size, about 45 minutes.
- Divide the d
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