教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

一发不够时间，欠发

77% water
90% yaozhanzi organic flour
10% Mulino Marino organic Buratto tipo 2
20% starter
1.7% salt

Starter 1:3:3 2.5x 8 hours
Then 1:0.8:0.8 3x 5 hours 15 minutes, stir down after 1 hour 2x
knead 12 minutes to 8.5/10 gluten
CF *6
Bulk 5.5 hours at 25.2c
CR 15 hours

09-10