教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

先冷藏再一发

80% water
80% black bear flour
20% BRM stone ground spelt
20% starter
1.7% salt
10% crushed Salted peanuts

Starter 1:6:6 2x 9.5 hours
Then 1:1:1 2.5x 5 hours
1:1.31:1.31 2.5x 5 hours 10 minutes
WF *4
CR 12 hours at 2 hour
Bulk 2 hours at room temperature
SR 3 hours

2022-10-20