教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

64% water
17% Strawberry jam
90% BRM artisan flour
10% BRM organic stone ground spelt
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 *1
Laminate
CF *3
Bulk 7.5 hours at 20.5c
CR 14 hours

2024-06-14