教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

机器揉。还可以再发

79% water
100% waitrose organic strong bread flour
20% starter
1.7% salt
15% jumbo raisin

Starter 1:3:3 2x 8 hours
Then 1:0.5:0.5 3x 4.5 hours, stir down after 1 hour twice
1:1:1 2.5x 5.5 hours, stir down after 1 hour twice
Knead 20 minutes
Chill 20 minutes
CF *4
Bulk 4 hours at 26.8c
Freeze 35 minutes
CR 9 hours

2023-07-21