教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

在面团没发起来前加入小果干很影响面团延展性

80% water
85% black bear flour
10% BRM stone ground spelt
5% KA organic medium rye
20% starter
2% salt
15% Thai dried mango

Starter 1:5:5 2x 9 hours
Then 1:1:1 2.5x 5 hours 20 minutes
1:1.63:1.63 2x 5.5 hours
WF *3
Laminate
CR 12 hours at 2 hour 20 minutes
Bulk 3 hours at room temperature
SR 5 hours

2022-10-27