教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

今天多折叠一次面团明显更紧而不能打开

75% water + juice of 1 orange
100% manitoba oro
20% starter
2% salt
15% wild Berries mix
1 orange zest

Starter 1:1:1 2.5x 5 hours
Then 1:1.32:1.32 2.5x 5 hours 20 minutes
WF *5
CR 9 hours at 2 hour 20 minutes
Bulk 2 hours 15 minutes at room temperature
SR 5.5 hours

2022-11-25