教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

还没折叠之前面筋已达到8／10所以只做了2个小卷子。

77% water
100% waitrose Canadian white bread flour
20% starter
2% salt
12% dried kiwi

Starter 1:6:6 2x 8.5 hours
Then 1:0.5:0.5 2.5x 3.5 hours
1:1.28:1.28 3x 4 hours 40 minutes, stir down after 2 hour
WF *2
HCF *4
Bulk 5 hours at 24.5c
CR 10.5 hours

2023-04-28