教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

厨师机揉过头，面筋开始要断裂。这不是发过。

79% water
95% waitrose organic strong bread flour
5% KA organic medium rye
20% starter
1.8% salt
15% tamarind

Starter 1:4:4 2x 8 hours
Then 1:1:1 3x 5 hours, stir down after 1 hour twice at first two hour
1:0.83:0.83 3x 4 hours 45 minutes, stir down after 1 hour twice at first two hour
Knead and chill for 30 minutes
Chill 25 minutes
CF *4
Bulk 4.5 hours at 25.6c
Freeze 1 hour
CR 9 hours

2023-06-06