教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

一发终于控制在24度。虽然二发在冰箱长大有点发过，面筋还是进步很多。烧减率18％。早该乖乖控制发酵温度

82% water
90% waitrose organic strong bread flour
5% BRM stone ground spelt
5% purple wheat flour
20% starter
2% salt
5% Ceres organic ground flaxseed

Starter 1:7:7 2x 9 hours
Then 1:1:1 2.5x 4.5 hours
1:1.11:1.11 2.5x 5 hours 10 minutes
WF *3
CF *2
Bulk 5 hours at 24c
CR 16 hours

2023-04-02