教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

手揉烧减率比机揉差一丢丢

80% water
100% waitrose organic strong bread flour
20% starter
1.7% salt
15% dried tomatoes

Starter 1:3:3 3x 8 hours
Then 1:1:1 3x 5.5 hours, stir down after 1 hour thrice
WF *5
CF *2
Bulk 6.5 hours at 22.8c
Freeze 30 minutes
SR 1.5 hours

2023-08-02