教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

卷子可以做大点

81% water
80% super melanger
20% einkorn vollkornmehl
20% starter
1.7% salt

Starter 1:3:3 2.5x 8.5 hours
Then 1:2:2 3.5x 7 hours, stir down after 30 minutes 6x
knead 5 minutes
CF *1
Laminate
CF *4
Bulk 6 hour at 25.3c
CR 11.5 hours

2024-05-18