教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

入蓝后冷冻一小时再冷藏，还是有点发起来。这次外形是完美了，甜椒粉收紧面筋感觉加了色粉可以再发足一点才整形。

78% water
100% waitrose Canadian white bread flour
20% starter
1.8% salt
10% olive
8% Tillamook Mexican 4 cheese
3% Paprika powder

Starter 1:5:5 2.5x 8 hours
Then 1:0.5:0.5 3x 4.5 hours, stir down after 1 hour twice at first two hour
1:1.15:1.15 3x 5 hours, stir down after 1 hour twice at first two hour
BLF *1
WF *3
HCF *2
Bulk 6 hours 40 minutes at 24.6c
Freeze 1 hour
CR 8 hours

2023-05-10