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Traditional Bread with BÖCKER VINO

Materials


Yellow Flour Type Μ8.000 gr.
Flour 70 Strong2.000 gr.
BÖCKER Vino400 gr.
Salt200 gr.
Yeast150 gr.
Water± 6.500 gr.

Knead all the ingredients together in a mixer at the 1st speed for 5 minutes and for 3-4 minutes at the 2nd speed.

Dough Temperature: 24 – 26°C
Dough Resting: 30 – 45 minutes in a floured bowl

Fold and cut the dough in pieces of 450-500 gr.
Shape into loaves and place in frames or baskets.

Fermentation
Temperature: 30°C
Relative Humidity: 70%
Time: 35 – 40 minutes (approx.)

Baking with steam
Temperature: 230°C and immediately decrease at 200°C.
Time: 40 – 45 minutes

Optionally, open the tampers during the last 5 minutes and continue baking.