教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

面筋打过了

78% water
100% Molino spadoni manitoba tipo 1
20% starter
1.7% salt

Starter 1:3:3 2.5x 9.5 hours
Then 1:1:1 2.5x 6 hours, stir down after 1 hour 3x
knead 5 minutes on high speed to 9/10 gluten
CF *5
Bulk 6 hours at 25.9c
Freeze 45 minutes

29天前