天然酵母欧包高水量面团打面技巧及面筋判断-新手必看（法国T65系列面粉）

自认面团打的不错。出来这样

75% water
94.3% T65 farine de mon Pere Label Rouge
5.7% waitrose organic strong bread flour
20% starter
1.7% salt

Starter 1:3:3 3x 8 hours
Then 1:1:1 3.5x 6 hours, stir down after 1 hour thrice
Knead 15 minutes
CF *1
Chill 30 minutes
CF *3
Bulk 7 hours at 22.1c
Freeze 30 minutes
CR 10 hours

2023-10-05