教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

2025第一包，好久没养酵头，有点乏力

75% water
100% Molino borgioli w320
20% starter
1.7% salt

Starter 1:3:3 3x 9 hours 40 minutes
Then 1:1:1 3x 6.5 hours, stir down after 1 hour 3x
knead 5 minutes to 8/10 gluten
CF *5
Bulk 8 hours at 22.4c
Freeze 70 minutes
CR 8.5 hours

14天前