教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

机器揉的，没揉到弹性出来放弃了，还不如手做

82% water
90% waitrose organic strong bread flour
10% BRM semolina flour
20% starter
2% salt
10% mixed fruits
2% Paprika powder

Starter 1:6:6 2x 8 hours
Then 1:0.5:0.5 2.5x 3 hours
1:1.14:1.14 3x 5 hours, stir down after 2 hour
HCF *4
Bulk 3.5 hours at 23c
CR 12 hours

2023-04-29