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，面筋不够结实

80% water
80% super melanger
20% BRM stone ground spelt
20% starter
1.7% salt
15% Chestnut

Starter 1:3:3 2.5x 8.5 hours, stir down after 1 hour
Then 1:1:1 3.5x 6 hours, stir down after 1 hour thrice
knead 10 minutes
CF *2
Laminate
CF *2
HCF *1
Bulk 7 hours 20 minutes at 23.5c
CR 11 hours

2023-12-22