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San Francisco Bread Type with BÖCKER Μ 90 & RYE 997
Materials
Yellow Flour Type Μ | 8.000 gr. |
Rye Flour 997 | 1.000 gr. |
Whole Flour | 1.000 gr. |
Böcker Μ 90 BÖCKER | 500-700 gr. |
Salt | 180 gr. |
Yeast | 80 gr. |
Water | 7.000 gr. |
Knead all the ingredients together in a mixer at the 1st speed for 12 minutes and then for 6 minutes at the 2nd speed.
Dough Temperature: 27°C
Dough Resting: 45 minutes (doubling of dough volume) in a floured bowl. Then fold and rest for 45 more minutes.
- Cut the dough in pieces of 900 gr.
- Shape into loaves and place in frames.
Fermentation:
Temperature: 33-35°C
Relative Humidity: 70%
Time: 40 – 45 minutes approx.
Baking with steam:
Temperature: at 230° C and immediately decrease at 200° C.
Time: 50-60 minutes
Open the tampers after 20 – 25 minutes.