教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

延展性特别好的面粉遇到那么干硬的面团也可以在冰箱发起来。这次完全没在室温发酵过

80% water
85% Marriage's Canadian flour
15% BRM semolina
20% starter
2% salt
7% Ceres organic ground flaxseed

Starter 1:6:6 2x 8 hours
Then 1:1:1 2x 5 hours 20 minutes
1:1.18:1.18 2x 5 hours 10 minutes
WF *4
CR 15 hours at 2.5 hour
SR 2 hours

2023-01-12