教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

烤箱温度太低。皮比较软

76% water
95% manitoba oro
5% purple wheat flour
20% starter
2% salt
10% dried figs

Starter 1:6:6 1.5x 9 hours
Then 1:1:1 2x 5 hours
1:1.25:1.25 2.5x 5 hours
WF *5
CR 14.5 hours at 2.5 hour
Bulk 2 hours at room temperature
SR 4 hours

2023-02-14