San Fran Sour Boule

Working Method:
  • Mixing Spiral - 6' 1st speed - 7' 2nd speed 
  • Dough Temperature - 27°C 
  • Bulk fermentation - none 
  • Scale - 350 gram 
  • Intermediate proof - none 
  • Make Up - Boule 
  • Final Fermentation - 70 minutes @ 100°f 
  • Decoration before baking - cut with X
  •  Oven temperature °C - Rack oven 460°f drop to 390°f 
  • Baking Time - 22-30 min

Tips & Tricks:
When Mixing delay the addition of salt until after two minutes on second speed to allow dough to properly develop.

About this recipe:

Complexity level: