教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

今天整形随便卷起来

77% water
83.3% KAOAP
16.7% BRM semolina flour
20% starter
2% salt
15% Salted peanuts

Starter 1:7:7 2x 9 hours
Then 1:1:1 2x 4.5 hours
1:1.65:1.65 2.5x 5 hours 15 minutes
Give a fold after knead
MCF *3
CR 12 hours at 2 hour
Bulk 2 hours at room temperature
SR 3 hours

2023-03-02