教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

酵头超没力。

76% water
100% manitoba oro
20% starter
2% salt
10% sunflower seeds

Starter 1:7:7 1.5x 10 hours
Then 1:1.52:1.52 2x 5 hours 45 minutes
WF *4
CR 24 hours at 2 hour
Bulk 1.5 hour at room temperature
Freeze 1 hour

2023-01-09