教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

今天的面筋本来还不错，就是无法阻止面团在冰箱长大发起来，冰箱温度有时都跌到了1.9度没超过3度，遇到延展性好的面团就是会发。。难搞。入篮时还那么小第二早发得跟猪头一样大

77% water
95% waitrose organic strong bread flour
5% KA organic medium rye
20% starter
2% salt
15% harvest box super mix

Starter 1:6:6 2x 8.5 hours
Then 1:0.5:0.5 3x 4.5 hours, stir down after 1 hour
1:1.11:1.11 3.5x 5 hours, stir down after 1 hour twice at first two hour
S&F *2
BLF *2
WF *2
HCF *2
Bulk 4 hours 40 minutes at 24.2c
CR 9 hours

2023-05-05