66 Percent Sourdough Rye Bread

Name: 66 Percent Sourdough Rye Bread (Adapted from Jeffrey Hamelman’s Bread)
Cook time: 16 h 30 min
Total time: 16 h 30 min
Yield: Makes 2 loaves
Cuisine: Germany
Ingredients: rye flour; bread flour; water; liquid levain culture; coarse rye flour; ice for steam; coarse rye flour; flour; oil; yeast; salt; rye levain

Adapted from Jeffrey Hamelman’s Bread

Preparation info

Makes
2
loaves

Difficulty
Medium
Ready in
17 hr

Appears in

The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

About

Ingredients

Ingredient	Amount	Baker’s Percentage
*For the rye levain:*

Europe
Germany
Baking
Bread
Vegan

Method

Prepare the mise en place for the rye levain.

To make the rye levain, combine the coarse rye flour and water with the culture in a large mixing bowl, stirring with a wooden spoon to blend. When blended, scrape down the edge of the bowl, cover with plastic film, and set aside to ferment at 70°F (20°C) for 14 to 16 hours.

When ready to make the final dough, pr