教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

软面粉或面筋不达8分真的不要做大卷子。开始充气后抱叠3次还是容易摊下来。面温是有好好控制住。面团不敢发大，快撑不住了。

79% water
90% wessex strong bread flour
10% arrowhead organic stone ground ww
20% starter
2% salt
15% harvest box strawberry milkshake

Starter 1:6:6 2x 8 hours 20 minutes
Then 1:0.5:0.5 2.5x 3.5 hours
1:1.17:1.17 3x 4.5 hours
S&F *1
Add salt
S&F *2
BLF *2
Laminate
CF *3
Bulk 4.5 hours at 23.4c
Freeze 1 hours

2023-04-10