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San Francisco Bread Type with BÖCKER Μ 90 & RYE 997

Materials


Yellow Flour Type Μ8.000 gr.
Rye Flour 9971.000 gr.
Whole Flour1.000 gr.
Böcker Μ 90 BÖCKER500-700 gr.
Salt180 gr.
Yeast80 gr.
Water7.000 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.