教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

收包时大力扯了面团。机揉

80% water
80% wessex mill strong bread flour
20% BRM stone ground spelt
20% starter
1.8% salt

Starter 1:3:3 2x 7 hours 40 minutes
Then 1:1:1 4x 6 hours, stir down after 45 minutes 4x
knead 15 minutes
CF *4
Bulk 5 hours 10 minutes at 24.2c
SR 2 hours

2024-01-30