【Tartine Bread】天然酵种基础乡村欧包

note：adjust hydration 78%，autolyze 60min，fold 4 times in first 2 hrs，bulk fermentation 6hrs，bench rest 40min，all done at 25-26c，final rise 12hrs at 4c.

still not satisfied，totally. 🙄🙄🙄 #晚餐•2018年4月13日##Hana's sourdough#

2018-04-13