教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

77% water
100% Molino borgioli w320
20% starter
1.7% salt

Starter 1:3:3 3x 8 hours
Then 1:1:1 3x 6 hours, stir down after 1 hour 3x
knead 10 minutes on medium speed to 7/10 gluten
CF *5
Bulk 8 hours at 22.5c
Freeze 1.5 hour
CR 10 hours

20天前