教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

乱整形，排了好多气。还可以再发，太夜了提早收包

80% water
77.8% waitrose Canadian white bread flour
22.2% black bear flour
20% starter
1.8% salt
15% dried mango

Starter 1:5:5 2x 8 hours 15 minutes
Then 1:0.5:0.5 3x 3.5 hours, stir down after 1 hour twice at first two hour
1:1:1 3x 5 hours, stir down after 1 hour twice at first two hour
WF *2
Laminate
SR 20 minutes
HCF *2
Bulk 7 hours at 23c
Freeze 30 minutes
CR 8.5 hours

2023-05-29