教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

面团发热

82% water
90% wessex strong bread flour
5% BRM stone ground spelt
5% KA medium rye
20% starter
2% salt
15% dried pineapple
2% purple sweet potato powder

Starter 1:6:6 2x 8 hours
Then 1:1:1 2.5x 4.5 hours
1:1.26:1.26 2.5x 4 hours 45 minutes
WF *4
CF *2
Bulk 3.5 hours
SR 2.5 hours

2023-04-02