教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

上火还是有点高。蒸汽太多皮软了。放进烤箱没第一时间撒蒸汽。

77% water
90% manitoba oro
10% BRM semolina flour
20% starter
2% salt
7% sunflower seeds

Starter 1:7:7 2x 9 hours
Then 1:1.08:1.08 3x 5 hours
1:1.06:1.06 2.5x 5 hours
WF *4
CR 12 hours at 2 hour
Bulk 2 hours at room temperature
SR 4 hours

2023-02-09