教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

好多奇怪的洞洞

75% water
90% yaozhanzi organic flour
10% Mulino Marino organic Buratto tipo 2
20% starter
1.8% salt

Starter 1:3:3 3x 9.5 hours
Then 1:1:1 3x 6 hours 15 minutes, stir down after 1 hour 1x
knead 10 minutes on high speed to 9/10 gluten
CF *4
Bulk 6.5 hours at 25c
Freeze 1.5 hour
CR 8 hours

19天前