欧包欧包

#欧包欧包# #天然酵母#
连续五个基础欧包，明显有进步，记录好每次操作过程真的很有帮助👏。
RT 23.7c
F 250g
W 200g+5g
Levain 52g
Salt 5g

8:15 prepare levain 15g,20g, 20g,
10:42 autolyze F&W in fridge
12:46 mix with levain
13:09 mix with salt
13:26 SF
13:47 1st CF
14:16 2nd CF
15:00 3rd CF
15:29 4th CF
17:57 pre-shape 50% rise in size
18:53 final shape
18:54 bench rest 70% rise in size
19:24 retard
10:20 bake

Issue found: scoring

2021-04-19