教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

欠发，割不好，蒸汽打得慢

80% water
80% BRM artisan flour
20% Spielberger einkorn vollkornmehl
20% starter
1.7% salt
0.8% squid ink

Starter 1:3:3 3x 9 hours
Then 1:1:1 3x 6 hours, stir down after 1 hour 3x
knead 7 minutes to 7.5/10 gluten
CF *3
HCF *1
Bulk 6.5 hours at 24.2c
Freeze 1.5 hour
CR 9.5 hours

10-24