教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

搞不定软麦的弹性。水也不多。面温有控制住。今天有粘刀。

77% water
100% wessex strong bread flour
20% starter
1.8% salt
15% harvest box mixed nuts

Starter 1:5:5 2x 9 hours
Then 1:0.5:0.5 3x 3.5 hours, stir down after 1 hour twice at first two hour
1:0.5:0.5 3x 5 hours, stir down after 1 hour twice at first two hour
WF *4
Chill 10 minutes
HCF *2
Bulk 6.5 hours at 24.5c
Freeze 1 hour 10 minutes
CR 8 hours

2023-05-31