教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

面团延展性太好导致在冰箱发起来。一发室温高面筋转弱。30度的室温好难搞

79% water
85% wessex strong bread flour
15% BRM stone ground spelt
20% starter
2% salt
15% harvest box super mix
2% tumeric powder

Starter 1:6:6 2.5x 8 hours
Then 1:1:1 2x 4.5 hours
1:1.4:1.4 2.5x 4.5 hours
WF *5
CF *1
Bulk 3 hours 45 minutes
SR 2 hours

2023-03-23