教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

再好的面粉折叠三次也是不够的

81% water
80% BRM artisan flour
10% BRM stone ground spelt
10% BRM semolina
20% starter
2% salt
10% Lingonberries

Starter 1:6:6 1.5x 8 hours
Then 1:1:1 2x 5 hours
1:1.2:1.2 2x 5 hours 15 minutes
WF *3
CR 13 hours at 1 hour 15 minutes
Bulk 3.5 hour at room temperature
SR 4 hours

2023-01-11