教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

80% water
80% waitrose organic strong bread flour
20% BRM stone ground spelt
20% starter
1.8% salt
7% chopped peanuts
2% Paprika powder

Starter 1:6:6 2x 8 hours
Then 1:0.5:0.5 2.5x 3 hours
1:1:1 2.5x 4.5 hours
WF *4
CF *1
Bulk 5 hours 10 minutes at 24.2c
CR 11.5 hours

2023-04-06