教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

麦兰绮，好久没手做。一发最后3小时出门没折叠。心得是面团如果卷太紧很难充好气

80% water
90% super melanger
10% arrowhead organic stone ground ww
20% starter
1.7% salt
15% jumbo raisin

Starter 1:3:3 2.5x 8.5 hours
Then 1:1:1 3.5x 6 hours 20 minutes, stir down after 1 hour thrice
S&F *2
Laminate
CF *2
Bulk 7 hours 10 minutes at 24c
Freeze 45 minutes

2023-09-09