教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

加了燕麦粥面团有点紧还是没有阻止面团在冰箱发起来

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

5% rolled oats
1% flaxseed
1% chia seed
2% Unsalted butter
2.5x milk of oats weight

Starter 1:6:6 2x 8.5 hours
Then 1:0.5:0.5 3x 4 hours, stir down after 1 hour
1:1.11:1.11 3x 4.5 hours, stir down after 1 hour
S&F *2
WF *2
HCF *3
Bulk 4 hours 40 minutes at 24.6c
CR 14 hours

2023-05-04