教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

早期严格控制面团温度

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

Starter 1:6:6 2x 8.5 hours
Then 1:0.5:0.5 2.5x 3.5 hours
1:1.18:1.18 2.5x 4 hours 40 minutes, stir down after 2 hour
S&F *2 then rest in fridge for 15 minutes
S&F *1 then rest in fridge for 15 minutes
BLF *2
Laminate *2
HCF *2
Bulk 5.5 hours at 24.1c
CR 12 hours

2023-04-27