教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

78% water
80% BRM artisan flour
20% Spielberger einkorn vollkornmehl
20% starter
0.6% salt
2% dark soy sauce
5% soy sauce

Starter 1:3:3 3x 8 hours
Then 1:1:1 3x 7 hours, stir down after 45 minutes 4x
knead 4 minutes to 8/10 gluten
Laminate
CF *4
Bulk 7 hours at 20.3c
CR 9 hours

2024-08-21