教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

外形像过发，组织像欠发

80% water
80% BRM artisan flour
20% Spielberger einkorn vollkornmehl
20% starter
1.7% salt
10% pistachio jam

Starter 1:3:3 2.5x 9 hours
Then 1:1:1 2x 6.5 hours, stir down after 30 minutes 6x
knead 5 minutes to 8/10 gluten
CF *1
Laminate
CF *3
Bulk 7 hours at 21.8c
Freeze 30 minutes
CR 10 hours

2024-08-08