教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

75% water
100% Molino Pasini Primitiva tipo 1
20% starter
2% salt
15% dried Iranian figs

Starter 1:5:5 2x 8.5 hours
Then 1:1:1 2x 5 hours
1:1.6:1.6 2x 5 hours 20 minutes
WF *4
CR 12 hours at 2 hour
Bulk 3 hours at room temperature
SR 4 hours

2022-11-09