教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

机揉。可能是时候改变烘烤方式

77% water
100% wessex strong bread flour
20% starter
1.7% salt

Starter 1:3:3 3x 8.5 hours, stir down after 1 hour 2x
Then 1:1:1 3.5x 6 hours, stir down after 45 minutes 4x
knead 15 minutes
CF *6
Bulk 6 hours at 22.5c
SR 2 hours

2024-02-27