教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

冰箱温度失控。面筋有比昨天的再好一点。

80% water
90% waitrose organic strong bread flour
10% BRM semolina flour
20% starter
2% salt
10% tamarind

Starter 1:6:6 2x 8.5 hours
Then 1:0.5:0.5 2x 3.5 hours
1:1.19:1.19 2.5x 4 hours
S&F *2
BLF *2
Laminate *2
HCF *2
Bulk 5 hours at 24.5c
CR 11 hours

2023-04-21