Jeffrey Hamelman

65 Percent Sourdough Rye With Firm White Levain

Preparation info
  • Dough Yield: About

    17

    loaves at 2 lb each
    • Difficulty

      Medium

Appears in
top 1000Bread: A Baker's Book of Techniques and Recipes
Bread

By Jeffrey Hamelman

Published 2004

  • About

Ingredients

Overall Formula

U.S. Metric

Method

  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