教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

又玩软麦，还是玩不好

76% water
80% coop manitoba 0
20% Spielberger einkorn vollkornmehl
20% starter
1.7% salt

Starter 1:3:3 2.5x 8.5 hours
Then 1:1:1 3.5x 6.5 hours, stir down after 30 minutes 6x
knead 5 minutes
CF *8
Bulk 6.5 hours at 22.4c
CR 11 hours

Starter built with 95% PS flour and 5% rye
Autolyse 1 hour in fridge
Machine mixed
After shape 608.1 g

2024-05-31