教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

77% water
80% KAOAP
20% BRM semolina flour
20% starter
2% salt
12% mixed dried fruits

Starter 1:6:6 2x 8 hours 15 minutes
Then 1:1:1 2.5x 4.5 hours
1:1.29:1.29 2.5x 4 hours
Give a fold after knead
MCF *4
CR 13 hours at 2 hour
Bulk 2 hours at room temperature
SR 2 hours

2023-03-01