教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

机器揉

76% water
90% KAOAP
10% BRM semolina flour
20% starter
2% salt
7% mixed sunflower and pumpkin seeds

Starter built with 85% PS flour and 15% rye
Autolyse 1 hour 15 minutes in fridge
Machine mixed
Inclusion added during shaping
After shape 606.7 g
After bake 518.3 g

2023-02-24