教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

79% water
90% waitrose organic strong bread flour
10% BRM semolina flour
20% starter
2% salt
15% dried malay mango

Starter 1:6:6 2x 8.5 hours
Then 1:0.5:0.5 2x 3 hours 15 minutes
Stir down 2x 2 hours 15 minutes
1:1.21:1.21 2.5x 4.5 hours
S&F *2
WF *1
BLF *1
Laminate *2
HCF *3
Bulk 5 hours at 24.5c
SR 9 hours

2023-04-20