教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

加了色粉，颜色消失，还令组织收紧。

78% water
100% waitrose Canadian white bread flour
20% starter
1.8% salt
15% dried mixed fruits
Spinach and beetroot powder

Starter 1:5:5 2.5x 9 hours
Then 1:1:1 3x 4.5 hours, stir down after 1 hour twice at first two hour
WF *4
HCF *1
SR 25 minutes
HCF *2
Bulk 6 hours at 24.9c
SR 2 hours

2023-05-19