San Fran Sour Boule - Puratos

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:

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