教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

76% water
85% wessex strong bread flour
10% arrowhead organic stone ground ww
5% KA organic medium rye
20% starter
2% salt
19% jumbo raisin

Starter built with 85% PS flour and 15% rye
Autolyse 40 minutes
Raisin added during shaping
After shape 646.6 g

2023-02-22