65 Percent Sourdough Rye With Firm White Levain

Preparation info
  • Dough Yield: About


    loaves at 2 lb each
    • Difficulty


Appears in

By Jeffrey Hamelman

Published 2004

  • About


Overall Formula

U.S. Metric


  1. STIFF-TEXTURED LEVAIN: Prepare the levain and ripen for 12 to 14 hours at 70°F.
  2. MIXING: Add all the ingredients to the mixing bowl. In a spiral mixer, mix for 4 minutes on first speed and about 1 minute on second. When the dough is tugged, you should be able to feel a bit of gluten strength from the 35 percent white flour, but the overall dough st