教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

81% water
80% BRM artisan flour
8.33% arrowhead organic stone ground ww
11.67% BRM stone ground spelt
20% starter
2% salt
1% squid ink
25% sweet roasted garlic

2/3 white dough
1/3 black dough

Starter 1:1:1 2x 5 hours 10 minutes
Then 1:1.2:1.2 2x 5 hours 20 minutes
WF *3
Laminate
CR 12 hours at 2 hour
Bulk 2 hours at room temperature
Freeze 30 minutes

2023-01-06