教你做出好看的开放组织NO.1-欧包的发酵（新手必看）

80% water
46.67% super melanger
32.33% black bear flour
21% Spielberger einkorn vollkornmehl
20% starter
1.8% salt
5% shredded Unsalted butter

Starter 1:3:3 3x 8.5 hours
Then 1:1:1 3x 6 hours 15 minutes, stir down after 1 hour 3x
knead 5 minutes on high speed to 8.5/10 gluten
CF *1
Laminate
CF *2
HCF *1
Bulk 6.5 hours at 24.2c
Freeze 1 hour

13天前