66 Percent Sourdough Rye Bread

Adapted from Jeffrey Hamelman’s Bread

Preparation info
  • Makes


    • Difficulty


    • Ready in

      17 hr

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About


Ingredient Amount Baker’s Percentage
For the rye levain:    


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