教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

不懂在搞什么。中筋面粉做成这样 😑

76% water
85% BRM OAP
15% BRM semolina flour
20% starter
2% salt
15% dried garcinia

Starter 1:7:7 2x 9 hours
Then 1:1:1 2.5x 4.5 hours
1:1:1 2.5x 4 hours 40 minutes
CR 13.5 hours
HCF *1
Bulk 3 hours 45 minutes at room temperature
Shape
SR 7 hours
Final proof 1 hour 50 minutes

2023-03-13