|Yellow Flour Type Μ||8.000 gr.|
|Flour 70 Strong||2.000 gr.|
|BÖCKER Vino||400 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.
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.