教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

水不小心倒多了

79% water
70% Buffalo bread flour
30% Mulino Marino organic Buratto tipo 2
20% starter
1.7% salt

Starter 1:3:3 3x 8.5 hours
Then 1:1:1 3x 6 hours 15 minutes, stir down after 1 hour 3x
knead 15 minutes on high speed to 8.5/10 gluten
Chill 15 minutes
CF *6
Bulk 7 hours at 25.9c
Freeze 1 hour

16天前