教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

看形状就知道发过了一点

80% water
80% super melanger
20% BRM stone ground spelt
20% starter
1.7% salt
30% oat porridge

40 g Rolled oats
10 g Flaxseed
15 g Unsalted butter
150 g pea milk
Yield 160 g oat porridge

Starter 1:3:3 3x 8 hours
Then 1:1:1 4x 6 hours, stir down after 1 hour thrice
S&F *1
BLF *2
Laminate
CF *3
Bulk 6 hours 40 minutes at 24c
Freeze 1 hour
CR 12 hours

2023-09-30