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。今天收包后没冷冻放了冷藏3小时半发太过了。手指搓快不能回弹的程度。

80% water
90% waitrose organic strong bread flour
10% BRM quinoa flour
20% starter
1.8% salt
15% raisins and pineapple

Starter 1:4:4 2x 8 hours 15 minutes
Then 1:1.35:1.35 2.5x 5 hours, stir down after 1 hour
Knead 10 minutes
Freeze 30 minutes
CF *4
Bulk 5 hours 15 minutes at 24.8c
SR 3.5 hours

2023-06-16