教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

76% water
100% Molino spadoni manitoba tipo 1
20% starter
1.7% salt

Starter 1:3:3 2.5x 8 hours
Then 1:1:1 3x 6 hours, stir down after 1 hour 3x
knead 5 minutes on high speed to 8.5/10 gluten
CF *4
Bulk 7 hours at 23.9c
SR 1 hour 50 minutes

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