教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

像样了只是折入太多空气。面筋还可以更好一点，可以多加一次小卷子。

82% water
85% BRM artisan flour
15% BRM stone ground spelt
20% starter
2% salt
15% harvest box almond latte
1.5% Radiant organic cocoa powder

½ white dough 81% water
½ cocoa dough 83% water

Starter 1:6:6 2x 8 hours
Then 1:0.5:0.5 2.5x 3.5 hours
Stir down 2.5x 1.5 hour
1:1:1 2.5x 4 hours
S&F *2
WF *1
Combine
CF *1
HCF *2
Bulk 5 hours at 24.6c
SR 9.5 hours

2023-04-14