Brod & Taylor FP-101 Manual De Instrucciones página 70

This wonderful bread gets complex flavor and a mild, delicious tang from
a little dark rye in the sourdough starter. It has enough whole wheat and
rye to give it a robust, earthy flavor, yet still retains a moist and open
crumb and has a bit of chew. Hearty and versatile, it's sublime with butter
and pairs well with everything from cheese to main courses.
Sourdough Starter [ Leaven ]
Sourdough starter*
Unbleached flour, about 12% protein
Whole grain rye flour**
Water
*Ideally a mature, active white starter with 100% hydration. **If dark rye flour is
unavailable, medium rye, whole wheat or unbleached flour can be substituted.
Main Dough
Unbleached flour, about 12% protein
Whole wheat flour
Water
Salt
Yield: One loaf.
Timing: Mix the starter the night before baking and plan on mixing the
main dough about 12 hours after the starter.
Equipment: Brød & Taylor Folding Proofer, pizza stone, and pans for
your favorite steaming method. A thermometer can be helpful for gauging
water, dough and internal baked bread temperature.
Mix the Leaven. Set up the Proofer with water in the tray and the
thermostat at 72F / 22C. Weigh or measure all the leaven ingredients
into a bowl and stir until smooth and well mixed. Transfer to a clean jar
or container and cover. Ferment in the Proofer at 72F / 22C for 12 hours,
until risen by about two and a half times in volume.
Page 70
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Country Sourdough
Volume
1 Tb + 1 Tsp
5½ Tbs
2 Tbs
2 Tbs + 1 tsp
Volume
2⅜ cups
⅜ cup
1 cup + 3 Tbs
1½ tsp
Grams Ounces
18 0.6
50 1.8
20 0.7
38 1.3
Grams Ounces
341 12
55 1.9
281 9.9
8.6 0.3