教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

.卷子状态不错，其他的也可以。组织就是不怎么打开，有些开有些不开的

81% water
80% super melanger
10% BRM stone ground spelt
10% BRM stone ground ww
20% starter
1.7% salt

190/270c
Bake 23 minutes with lava rocks
Actual 210c
195/220c 23 minutes
Actual 210c

Starter built with 95% PS flour and 5% rye
Autolyse 2 hour 10 minutes in fridge
After shape 612.1 g
After bake 503.8 g

2023-10-25