Instruction manual
Page 27
Brød & Taylor Sourdough
This rustic bread gets complex avor 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 avor, yet still retains a moist and open crumb
with a bit of chew.
Timing: Mix the starter the night before baking and plan on mixing the
nal 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.
Sourdough Starter
Volume Grams Ounces
Firm sourdough starter* 1 Tb 14 0.5
Unbleached our, about 12% protein 5 1/2 Tbs 50 1.8
Whole grain rye our** 3 Tbs 20 0.7
Water 2 1/2 Tbs 42 1.5
*Ideally a mature, active white starter with 50-60% hydration.
**If dark rye our is unavailable, medium rye, whole wheat or unbleached our
can be substituted.
Build the Starter. Mix all the ingredients in a bowl to form a rough dough.
Knead to incorporate air and evenly distribute the seed culture, about
4-5 minutes. Transfer to a clean jar or container and cover. Ferment at
72F/22C for 10-12 hours in the Proofer, until domed and risen by at least
2.5x (if all white our was used in the starter, it should rise to at least 3x).
Ideally the starter should be used before the dome deates.
Main Dough
Volume Grams Ounces
Unbleached our, about 12% protein 2 3/8 cups 341 12
Whole grain rye our 3/8 cup 55 1.9
Water 1 cup + 3Tbs 281 9.9
Salt 1 1/2 tsp 8.6 0.3