教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

冰箱里过发

80% water
90% BRM artisan flour
10% Spielberger einkorn vollkornmehl
20% starter
1.7% salt
1.5% Marukyu Koyamaen wakatake
2.5% Niko neko tsubaki houjicha powder

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 to 8/10 gluten
CF *2
Laminate
CF *3
Bulk 6.5 hours at 23.2c
CR 12 hours

2024-06-28