教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

77% water
65.8% coop manitoba 0
24.8% Molino borgioli w320
9.4% BRM stone ground spelt
20% starter
1.8% salt
10% mixed fruit

Starter 1:3:3 2.5x 8.5 hours
Then 1:1:1 2.5x 6.5 hours, stir down after 1 hour 4x
knead 7 minutes on medium speed to 8/10 gluten
CF *4
Bulk 7.5 hours
Freeze 1 hour

24天前