教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

机揉。面筋到一发完还不错，加上软麦软绵绵，整形时就使劲卷和捏合，感觉太紧了

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

Starter 1:3:3 3x 8 hours
Then 1:1.26:1.26 3.5x 6 hours, stir down after 1 hour thrice
Knead 10 minutes
Chill 20 minutes
CF *6
Bulk 6 hours at 23.4c
Freeze 1 hour

2023-08-09