教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

81% water
80% Black bear flour
10% BRM semolina flour
10% doves farm khorosan
20% starter
2% salt
14% almond

Starter 1:6:6 1.5x 9 hours
Then 1:1:1 2.5x 6 hours
1:1.32:1.32 2.5x 5 hours
WF *5
CR 11 hours at 2.5 hour
Bulk 2 hours 15 minutes at room temperature
SR 6 hours

2023-02-21